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Russian Mushroom and Potato Soup

Russian Mushroom and Potato Soup
You can never have too many Eastern European recipes, so give Russian Mushroom and Potato Soup a try. This recipe serves 12. One portion of this dish contains approximately 5g of protein, 8g of fat, and a total of 149 calories. It works well as a very reasonably priced soup for Autumn. If you have chicken broth, butter, mushrooms, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a vegetarian diet.

Instructions

1
Melt 3 tablespoons butter in a large saucepan over medium heat.
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ButterButter
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2
Mix in leeks and carrots, and cook 5 minutes.
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CarrotCarrot
LeekLeek
3
Pour in broth. Season with dill, salt, pepper, and bay leaf.
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Bay LeavesBay Leaves
PepperPepper
BrothBroth
DillDill
SaltSalt
4
Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm.
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PotatoPotato
5
Remove and discard the bay leaf.
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6
Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
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SoupSoup
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7
In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken.
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All Purpose FlourAll Purpose Flour
SoupSoup
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BowlBowl
8
Garnish each bowl of soup with fresh dill to serve.
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Fresh DillFresh Dill
SoupSoup
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DifficultyExpert
Ready In1 h
Servings12
Health Score7
Vegetarian
CuisinesEastern EuropeanEuropean
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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