Name: Russian Mushroom and Potato Soup
Yield: 4 servings
Ingredients: 5 tablespoons butter divided, or half butter half oil; 2 each leeks chopped, or 1 onion; 2 large carrots sliced; 6 cups stock vegetable or chicken; 2 teaspoons dill weed, dried; 1 teaspoon salt or as needed; 18 teaspoon black pepper ground; 1 each bay leaves; 2 pounds potatoes peeled and diced; 2 cloves garlic minced; 1 pound mushrooms sliced; 1 cup light cream (half&half) or milk if you prefer lighter; 1 x dill weed fresh, to serve, optional

Servings: 4 persons

5 tablespoons butter divided, or half butter half oil
2 each leeks chopped, or 1 onion
2 large carrots sliced
6 cups stock vegetable or chicken
2 teaspoons dill weed, dried
1 teaspoon salt or as needed
18 teaspoon black pepper ground
1 each bay leaves
2 pounds potatoes peeled and diced
2 cloves garlic minced
1 pound mushrooms sliced
1 cup light cream (half&half) or milk if you prefer lighter
1 x dill weed fresh, to serve, optional

1
Melt 3 tablespoons butter in a large saucepan over medium heat.
2
Mix in leeks and carrots, and cook 5 minutes.
3
Pour in broth, and add dill.
4
Mix in potatoes, season with salt and black pepper, and add bay leaf.
5
Cover, and cook 20 minutes, or until potatoes are tender but firm.
6
Remove and discard the bay leaf.
7
Melt the remaining butter in a skillet over medium heat.
8
Add the garlic, stirring constantly until very fragrant, about 40 seconds.
9
Stir in the mushrooms, and cook for about 10 minutes, until lightly browned and caramelized.
10
Stir into the soup.
11
In a small bowl, mix the half-and-half and flour until smooth.
12
Stir into the soup to thicken.
13
Garnish each bowl of soup with fresh dill to serve if desired.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Russian Mushroom and Potato Soup

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