HomeSoups Russian Mushroom and Potato Soup

Russian Mushroom and Potato Soup

Posted in : Soups on by : Daphne


5 tbs butter, divided2 leeks, chopped2 large carrots, sliced6 cups chicken broth2 tsp dried dill weed2 tsp salt1/8 tsp ground black pepper1 bay leaf2 lbs potatoes, peeled and diced1 lb fresh mushrooms, sliced1 cup half-and-half1/4 cup all-purpose flourfresh dill weed, for garnish (optional)


Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.