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Russian Mushroom & Potato Soup


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  • 5 Tbsp butter,divided
  • 2 leeks,chopped
  • 2 large carrots,sliced
  • 6 cups chicken broth
  • 2 tsp dried dill weed
  • 2 tsp salt
  • 1/8 tsp gr black pepper
  • 1 bay leaf
  • 2 pounds potatoes,peeled & diced
  • 1 pound fresh mushrooms
  • 1 cup half & half
  • 1/4 cup all-purpose flour
  • fresh dill weed(optional)



Step 1

1. Melt 3 Tbsp butter in a large saucepan over medium heat. Mix in leeks and carrots,and cook 5 min. Pour in broth. Season with dill,salt,pepper and bay leaf. Mix in potatoes,cover and cook 20 min or until potatoes are tender but firm. Remove and discard bay leaf.
2. Melt the remaining butter in a skillet over medium heat, and sauté the mushrooms 5 min, until lightly browned. Stir into the soup.
3. 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.

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