This is a print preview of "Russiam Mushroom and Potato Soup" recipe.

Russiam Mushroom and Potato Soup Recipe
by Teri A

Russiam Mushroom and Potato Soup

This creamy tasting low cal soup is one of my favs of all time! I make a big batch and it freezes well. LOVE It :)

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Russian Federation Russian
Cook time: Servings: 12

Ingredients

  • 5 tablespoons butter, divided
  • 2 leeks, chopped
  • 2 large carrots, sliced
  • 6 cups chicken broth (I use Veg broth)
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons sea salt
  • 1/8 teaspoonground black pepper
  • 1bay leaf
  • 2 pounds potatoes, peeled and diced
  • 1 pound fresh Crimini mushrooms, sliced
  • 1/2 pund Shitaki musrooms (optional)
  • 1 cuphalf-and-half
  • 1/4 cupall-purpose flour ( I use Weat flour)
  • fresh dill weed, for garnish (optional)

Directions

  1. 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 parsley, salt, pepper, and bay leaf.
  2. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard 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 and flour until smooth. Stir into the soup to thicken.
  5. Garnish each bowl of soup with fresh dill to serve.