Russian Mushroom and Potato Soup

Name: Russian Mushroom and Potato Soup
Total time: 30 min
Yield: 12 Servings
Ingredients: 🧈 5 tablespoons butter, divided; 2 leeks, chopped; 🥕 2 large carrots, sliced; 6 cups chicken broth; 2 teaspoons dried dill weed; 🧂 2 teaspoons salt; 🌶 ⅛ teaspoon ground black pepper; 1 bay leaf; 🥔 2 pounds potatoes, peeled and diced; 🍄 1 pound fresh mushrooms, sliced; 1 cup half-and-half; ¼ cup all-purpose flour; 1 sprig fresh dill weed, for garnish

Cost $12, save $20

Source: Recommended by CookPal

30 Min
12 Servings
$12

Russian Mushroom and Potato Soup

Cost $12, save $20

Source: Recommended by CookPal

30 Min
12 Servings
$12

INGREDIENTS

Main Ingredients
- 🧈 5 tablespoons butter, divided
- 2 leeks, chopped
- 🥕 2 large carrots, sliced
- 6 cups chicken broth
- 2 teaspoons dried dill weed
- 🧂 2 teaspoons salt
- 🌶 ⅛ teaspoon ground black pepper
- 1 bay leaf
- 🥔 2 pounds potatoes, peeled and diced
- 🍄 1 pound fresh mushrooms, sliced
- 1 cup half-and-half
- ¼ cup all-purpose flour
- 1 sprig fresh dill weed, for garnish

STEPS

Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook for 5 minutes.

Pour in chicken broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook for 20 minutes or until potatoes are tender but firm. Remove and discard the bay leaf.

In another skillet, melt the remaining butter over medium heat, and sauté the mushrooms for 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.

Serve the soup garnished with fresh dill weed.

NUTRIENTS

Per 1 serving

🔥

167

Calories

5
Protein
21
Carbs
8
Fats

💡 For a vegetarian version, replace chicken broth with vegetable stock.Adding a few drops of truffle oil before serving can elevate the flavors.The soup can be made a day in advance as the flavor improves over time.Freeze extra portions for a quick, ready meal later.