Preparation / Directions:
Put the 1 Tbs oil and 2 Tbs broth in a large non-stick pot. Add onions, leeks and marjoram and saute over medium heat, stirring occasionally, until the vegetables are softened, about 15 minutes.
Add the potatoes and beef broth, cover and simmer for 25 minutes.
Add the buttermilk, pepper, and cardamom. Puree the soup in a food processor or blender.
In a skillet, saute the mushrooms in the oil until the liquid evaporates and the mushrooms are golden. Salt and pepper to taste.
Mix mushrooms, precooked carrots and precooked potatos to soup and serve.