Russian Mushroom & Potato Soup

Name: Russian Mushroom and Potato Soup
Total time: P1H
Yield: 12
Cuisine: Fusion
Ingredients: butter; leeks; carrots; vegetable stock; dill weed, dried; salt; black pepper; bay leaves; potatoes; garlic; mushrooms; light cream (half&half); dill weed

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

Amount	Measure	Ingredient	Features
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
⅛	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	*

Ingredients

Amount	Measure	Ingredient	Features
75	ml	butter divided, or half butter half oil
2	each	leeks chopped, or 1 onion	*
2	large	carrots sliced
1.4	l	vegetable stock or any stock
1E+1	ml	dill weed, dried	*
5	ml	salt or as needed
0.6	ml	black pepper ground
1	each	bay leaves	*
907.2	g	potatoes peeled and diced
2	cloves	garlic minced
453.6	g	mushrooms sliced
237	ml	light cream (half&half) or milk if you prefer lighter
1	x	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.

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

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. 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.