To my surprise, this Russian Mushroom and Potato Soup hit the spot with its creamy broth and fresh vegetables. This soup is very easy to make and the most time-consuming aspect of the recipe is cutting up the vegetables. The soup was a so-so hit with the boys, but one of them liked to slurp the creamy broth. My husband and I fell in love with this though.
This recipe may even give you "a first" to cross off on your cooking list ... cooking with a leek. If you don't know what that is I'm about to show you. It's those green things next the mushrooms. They basically look like a giant green onion and taste like one too.
Here are the ingredients you will need:
5 T. butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 tsp. dried dill weed
2 tsp. salt
1/8 tsp ground black pepper
1 bay leaf
2 lbs potatoes, peeled and diced
1 lb fresh mushrooms, sliced
1 C. Half-and-Half
1/4 C. all-purpose flour
fresh dill weed, for garnish (optional) NOTE: I did not use this
First melt 3 T. butter in a large saucepan over medium heat.
Next mix in leeks and carrots and cook 5 minutes.
Pour in broth. 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 (Finding the bay leaf in your bowl has become a contest in my family).
Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned.
Stir into 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. This is optional as I did not do this. I thought the soup had enough dill. Enjoy!