Russian Mushroom and Potato Soup Recipe
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Category: |
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Ingredients: |
Ingredients: Ingredients for Russian Mushroom and Potato Soup:
4-5 medium potatoes, peeled and diced
1 lb fresh mushrooms, sliced
1 cup half and half
2 large carrots, sliced
½ cup chopped green onion (fresh or frozen)
6 cups chicken broth
¼ cup all-purpose flour
3 Tbsp butter
2 Tbsp olive oil
2 tsp chopped dill (fresh, dried or frozen) plus extra for garnish
1 bay leaf
1 tsp salt (add more at the end to taste)
⅛ tsp ground black pepper
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Directions: |
Directions: Melt 3 tbsp butter in a large soup pot over medium heat. Add the carrots, green onion and sauté 5 minutes.
Add 6 cups chicken broth. Season with salt, pepper, 2 teaspoons dill and throw in the bay leaf.
Add the chopped potatoes – cover and cook for 15 - 20 minutes. Potatoes should be firm but tender.
Heat 2 tbsp of olive oil in a large skillet over medium high heat. Add mushrooms and sauté for 5-7 minutes until they are lightly browned. Add to soup pot.
In a separate mixing bowl, combine half-and-half and ¼ cup flour until smooth. Slowly stir into the soup and bring to a gentle boil. Soup will thicken.
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Personal
Notes: |
Personal
Notes: For a healthier version, replace all butter with olive oil. Skipping step number 5 still makes really delicious soup
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