Russian Mushroom And Potato Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Another Allrecipe recipe by DTERESA. It had 5 stars when I printed it. It was 28 degrees in northern MN this week. That means soup weather, even if it is August. Fresh garden potatos will be ready too. I think that might be a perfect storm of a recipe. Ingredients:
5 tablespoons butter, divided |
2 leeks cleaned and chopped |
2 large carrots , sliced |
6 cups chicken broth |
2 pounds potatoes, peeled and diced |
1 pound fresh mushrooms, sliced |
1 cup half and half |
2 tsps. dried dill weed |
2 tsps. salt |
1/8 tsp. fresh ground black pepper |
1 bay leaf |
1/4 cup ap flour |
fresh dill weed for garnish(optional) |
Directions:
1. Melt 3 tablesppons butter ina large saucepan over medium heat. MIx in leeks and carrots, cook 5 minutes.
2. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potaos, cover and cook 20 minutes, or until potatos are tender but firm. Remove and disgard the bay leaf.
3. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
4. In a small bowl, mix the half and half andflour until smooth. Stir into the soup to thicken.
5. Garnish with dill and serve.
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