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Russian Mushroom and Potato Soup

 
Russian Mushroom and Potato Soup
328

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!

Yield

12

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

5 tablespoons butter
divided, or half butter half oil
2 leeks
chopped, or 1 onion
*
2 large carrots
sliced
6 cups vegetable stock
or any stock
2 teaspoons dill weed, dried
*
1 teaspoon salt
or as needed
teaspoon black pepper
ground
*
1 bay leaves
*
2 pounds potatoes
peeled and diced
2 cloves garlic
minced
1 pound mushrooms
sliced
1 cup light cream (half&half)
or milk if you prefer lighter
dill weed
fresh, to serve, optional
*

Directions

First get all the ingredients ready.

Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks or onions, and carrots, and cook 5 minutes. Pour in broth, and add dill.

Next prepare the vegetables, start from slice the carrots.
Chop up the onions.
Next cook the vegetables.
Stirring often, and cook for 5 minutes.
Pour in broth.
Add dill into pan.

Mix in potatoes, season with salt and black pepper, and add bay leaf.

Add potatoes.
Stir well,

Cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.

Cover, and cook 20 minutes,
Remove and discard the bay leaf.

Melt the remaining butter in a skillet over medium heat. Add the garlic, stirring constantly until very fragrant, about 40 seconds. Stir in the mushrooms, and cook for about 10 minutes, until lightly browned and caramelized.

Next cook mushrooms.
Add mushrooms.
Stirring once a while, and cook...
Until lightly browned and caramelized, about 10 minutes.

Stir into the soup. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken.

Stir into the soup.
Final step...

Garnish each bowl of soup with fresh dill to serve if desired.

Absolutely flavorful and tasty.

 

* not incl. in nutrient facts

Reviews

almost 6 years

This soup has certainly become one of my favorites. It's so flavorful and tasty. Dill made the soup taste so tangy, and it went perfectly well with potatoes. Browned mushrooms added some serious yumminess and meaty texture into the soup. In the end, I added milk instead of half and half, and the soup still came out very creamy. The combination of all the ingredients made this soup roll. Enjoyed it with some French crusty bread, amazing. The leftover was even better the next day. You should definitely give it a shot, you will love it.

+9

about 9 years

I tried it tonight, such a delicious potato soup. I will make it again at Thanksgiving!

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Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 16743% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 641mg 27%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 45% Vitamin C 13%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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