Name: Russian Mushroom and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: russian
Ingredients: 5 tablespoons butter, divided; 2 leeks, chopped; 2 large carrots, sliced; 6 cups chicken broth; 2 teaspoons dried dill weed; 2 teaspoons salt; 0.125 teaspoon ground black pepper; 1 bay leaf; 2 pounds potatoes, peeled and diced; 1 pound fresh mushrooms, sliced; 1 cup half-and-half; 0.25 cup all-purpose flour; 1 sprig fresh dill weed, for garnish

Russian Mushroom and Potato Soup

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Signature Halloween soup, family favorite for 15 years, signals arrival of cool weather. A must-have!

Ingredients:

5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
0.125 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
0.25 cup all-purpose flour
1 sprig fresh dill weed, for garnish

Instructions:

In a large saucepan, melt 3 tablespoons of butter over medium heat. Add leeks and carrots, cook for 5 minutes. Pour in broth, season with dill, salt, pepper, and bay leaf. Stir in potatoes, cover, and cook for 20 minutes until potatoes are tender but firm. Don’t forget to remove and discard the bay leaf before serving.
In a skillet over medium heat, saute remaining butter and mushrooms until lightly browned, about 5 minutes. Add to the soup.
Combine the half-and-half and flour in a small bowl until smooth, then stir into the soup to thicken. Finish by garnishing each bowl with fresh dill before serving.

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