Name: Russian Mushroom and Potato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Butter, divided - 5 tablespoons; Leeks, chopped - 2; Carrots, sliced - 2 large; Chicken broth - 6 cups; Dried dill weed - 2 teaspoons; Salt - 2 teaspoons; Ground black pepper - ⅛ teaspoon; Bay leaf - 1; Potatoes, peeled and diced - 2 pounds; Fresh mushrooms, sliced - 1 pound; Half-and-half - 1 cup; All-purpose flour - ¼ cup; Fresh dill weed, for garnish - 1 sprig

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.