RUSSIAN MUSHROOM AND POTATO SOUP Recipe

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Ingredients:

Serving

Directions:

Melt 3 tablespoons butter in a large saucepan over medium heat. 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.
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, 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.
Serves 12.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	171.38 Kcal (718 kJ)
Calories from fat	65.16 Kcal
		% Daily Value*
Total Fat	7.24g	11%
Cholesterol	20.18mg	7%
Sodium	881.32mg	37%
Potassium	564.89mg	12%
Total Carbs	22.34g	7%
Sugars	4.97g	20%
Dietary Fiber	3.39g	14%
Protein	3.99g	8%
Vitamin C	13.2mg	22%
Vitamin A	0.9mg	31%
Iron	1.5mg	8%
Calcium	67mg	7%

Amount Per 100 g
Calories	59.62 Kcal (250 kJ)
Calories from fat	22.67 Kcal
		% Daily Value*
Total Fat	2.52g	11%
Cholesterol	7.02mg	7%
Sodium	306.62mg	37%
Potassium	196.53mg	12%
Total Carbs	7.77g	7%
Sugars	1.73g	20%
Dietary Fiber	1.18g	14%
Protein	1.39g	8%
Vitamin C	4.6mg	22%
Vitamin A	0.3mg	31%
Iron	0.5mg	8%
Calcium	23.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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