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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water. Ingredients:
2 medium leeks, sliced |
2 large carrots, sliced |
6 tablespoons butter, divided |
6 cups chicken broth |
5 cups diced peeled potatoes |
1 tablespoon minced fresh dill |
1 teaspoon salt |
1/8 teaspoon pepper |
1 bay leaf |
1 pound sliced fresh mushrooms |
1/4 cup king arthur unbleached all-purpose flour |
1 cup heavy whipping cream |
Directions:
1. In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2. Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture.
3. In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 12 servings (3 quarts).
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