Description
This hearty and flavorful Russian Mushroom and Potato Soup is a comforting classic. Packed with vegetables and creamy broth, it’s a delicious and satisfying meal.
Ingredients
Units
Scale
- 5 tablespoons butter, divided
- 2 leeks, chopped
- 2 large carrots, sliced
- 6 cups chicken broth
- 2 teaspoons dried dill weed
- 2 teaspoons salt
- 1/8 teaspoon ground black pepper
- 1 bay leaf
- 2 pounds potatoes, peeled and diced
- 1 pound fresh mushrooms, sliced
- 1 cup half-and-half
- 1/4 cup all-purpose flour
- 1 sprig fresh dill weed, for garnish
Instructions
- 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 dried 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.
- Melt the remaining butter in a skillet over medium heat and sauté the mushrooms for 5 minutes, until lightly browned. Stir the mushrooms into the soup.
- In a small bowl, mix the half-and-half and flour until smooth. Stir this mixture into the soup to thicken.
- Garnish each bowl of soup with fresh dill to serve.
Notes
- For a richer flavor, use homemade chicken broth.
- You can use different types of mushrooms, such as cremini or shiitake, for a more intense mushroom flavor.
- If you don’t have fresh dill for garnish, you can use dried dill or parsley.
- To make this soup vegetarian, use vegetable broth instead of chicken broth and omit the butter (use olive oil instead).
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg
