Russian Potato and Mushroom Soup
Indulge in the cozy comfort of this Russian Potato and Mushroom Soup Recipe, a delightful blend of hearty potatoes and savory mushrooms simmered in a creamy broth. Perfect for chilly evenings or family gatherings, this soup is not only easy to prepare but also packed with nourishing ingredients that warm the soul. With aromatic herbs and a rich flavor profile, it’s a dish that promises satisfaction with every spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Simmering
- Cuisine: Russian
Ingredients
Scale
- 5 tablespoons butter
- 2 leeks, chopped
- 2 large carrots, sliced
- 6 cups chicken broth
- 2 teaspoons dried dill weed
- 2 teaspoons salt
- 1/8 teaspoon ground black pepper
- 1 bay leaf
- 2 pounds potatoes, peeled and diced
- 1 pound fresh mushrooms, sliced
- 1 cup half-and-half
- 1/4 cup all-purpose flour
- Fresh dill for garnish
Instructions
- In a large saucepan, heat 3 tablespoons of butter over medium heat. Add leeks and carrots; sauté for about 5 minutes until softened.
- Pour in the chicken broth and stir in dill weed, salt, pepper, and bay leaf.
- Add diced potatoes; cover and cook for 20 minutes until tender but firm. Discard bay leaf after cooking.
- In a skillet, melt the remaining butter and sauté mushrooms until lightly browned (about 5 minutes). Stir them into the soup.
- In a bowl, mix half-and-half with flour until smooth; gradually add to the soup while stirring continuously to thicken.
- Serve hot, garnished with fresh dill.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 50mg