Russian Mushroom and Potato Soup
A delicious soup that will take your from fall into winter, this Russian Mushroom and Potato Soup is full of mushrooms, potatoes, carrots and leeks all flavored with dill.
Ingredients
- 4 Tablespoons butter or oil, divided
- 2 leeks large, chopped
- 2 carrots large, sliced
- 6 cups chicken broth or vegetable broth
- 4 teaspoons dried dill weed
- 1/8 teaspoon ground black pepper
- 1 bay leaf
- 1 pound potatoes peeled and diced
- 1 pound fresh mushrooms sliced
- 1 cup half-and-half dairy or non-dairy
- 1/4 cup all-purpose flour
- 1 teaspoon salt optional
Instructions
- Melt 2 tablespoons butter or margarine in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Add in broth, dill, pepper, bay leaf and 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 then simmer, whisking regularly until thickened, about 10 minutes. Taste and add salt if needed.
Nutrition
Calories: 192kcalCarbohydrates: 22gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 1030mgPotassium: 602mgFiber: 3gSugar: 5gVitamin A: 3235IUVitamin C: 16mgCalcium: 78mgIron: 2mg
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