natashaskitchen4.8
Russian Mushroom and Potato Soup Recipe
A Mushroom Potato Soup with a creamy but light base. This is so hearty and satisfying.
👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Melt 3 tbsp butter in a large soup pot over medium heat. Add the carrots, green onion and sauté ⏱️ 5 minutes.
large carrots (sliced)2
2
Add 6 cups chicken broth. Season with salt, pepper, 2 teaspoons dill and throw in the bay leaf.
chicken broth6 cupsunsalted butter3 tablespoonssalt (add more at the end to taste)1 teaspoonschopped dill (fresh, dried or frozen plus extra for garnish)2 teaspoonsbay leaf1
3
Add the chopped potatoes – cover and cook for ⏱️ 15 - 20 minutes. Potatoes should be firm but tender.
4
Heat 2 tbsp of olive oil in a large skillet over medium high heat. Add mushrooms and sauté for 5 to ⏱️ 7 minutes until they are lightly browned. Add to soup pot.
olive oil2 tablespoonsfresh mushrooms (sliced)1 pound
5
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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