Russian Mushroom and Potato Soup

Name: Russian Mushroom and Potato Soup
Yield: 12
Ingredients: 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

👥 12 servings 👁️ 11 views

I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!

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🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Serves 12

Difficulty Hard

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 167

% Daily Value*

Total Fat 7.7g 10%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 928mg 40%

Total Carbohydrate 21.2g 8%

Dietary Fiber 2.7g 10%

Total Sugars 2.9g

Protein 4.5g 9%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Melt 3 tablespoons butter in a large saucepan over medium heat.

Mix in leeks and carrots, and cook 5 minutes.

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.

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 to thicken.

Garnish each bowl of soup with fresh dill to serve.