Russian Mushroom and Potato Soup
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
12
Recipe Icon - Master recipes
Source:

Ingredients for - Russian Mushroom and Potato Soup

1. Butter, divided - 5 tablespoons
2. Leeks, chopped - 2
3. Carrots, sliced - 2 large
4. Chicken broth - 6 cups
5. Dried dill weed - 2 teaspoons
6. Salt - 2 teaspoons
7. Ground black pepper - ⅛ teaspoon
8. Bay leaf - 1
9. Potatoes, peeled and diced - 2 pounds
10. Fresh mushrooms, sliced - 1 pound
11. Half-and-half - 1 cup
12. All-purpose flour - ¼ cup
13. Fresh dill weed, for garnish - 1 sprig

How to cook deliciously - Russian Mushroom and Potato Soup

1. Stage

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.

2. Stage

Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.

3. Stage

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.