Mushroom Potato Soup
Mushroom Potato Soup is an moderately easy dinner. Made with 5 tbsp. butter or oleo, 2 leeks, chopped, 2 large carrots, sliced, 6 c. boiling water or chicken broth and 1 tbsp. chopped fresh dill or 2 tsp. dill weed, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
In a kettle, melt 3 tablespoons of the butter; add leeks and carrots.
Saute for 5 minutes.
Stir in water, dill, salt, pepper and bay leaf.
Add potatoes.
Simmer, covered, until potatoes are just tender, about 20 minutes.
Remove bay leaf.
Rinse, pat dry and slice fresh mushrooms or drained canned mushrooms.
In a large skillet, melt remaining 2 tablespoons butter.
Add mushrooms; saute about 5 minutes.
Combine milk with flour; stir in soup along with mushrooms.
Cook and stir until lightly thickened. Makes about 14 cups.
π· Perfect Pairings
Complete your meal with these
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