Daily Archives: October 12, 2012

The Russians Are Coming !

Russian Mushroom and Potato Soup

Makes 6 servings

Prep: 20 minutes
Cook: 40 minutes

Shopping List:

  • 35 gr or 3½ tablespoons, divided
  • 1 leek, chopped
  • 1 large carrots, sliced
  • 700 ml or 3 cups chicken broth
  • 1 gr or 1 teaspoon dried dill weed
  • 6 gr or 1 teaspoon salt
  • 0,1 gr or ⅛ teaspoon ground black pepper
  • ½ bay leaf
  • 450 gr or 1 pound potatoes, peeled and diced
  • 225 gr or ½ pound fresh mushrooms, sliced
  • 120 ml or ½ cup half-and-half
  • 15 gr or 2 tablespoons all-purpose flour
  • fresh dill weed, for garnish [optional]

TO MAKE:

  1. Melt 3 tablespoons butter in a large saucepan over medium heat.
  2. Mix in leeks and carrots, and cook 5 minutes.
  3. Pour in broth.
  4. Season with dill, salt, pepper, and bay leaf.
  5. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm.
  6. Remove and discard the bay leaf.
  7. Melt the remaining butter in a skillet over medium heat, and sauté the mushrooms 5 minutes, until lightly browned.
  8. Stir into the soup.
  9. In a small bowl, mix the half-and-half and flour until smooth.
  10. Stir into the soup to thicken.
  11. Garnish each bowl of soup with some fresh dill.
  12. Serve.
  • Note: Substitute sour cream for the half-and-half.

    ENJOY !

    Amount Per Serving
    Calories: 167
    Calories from Fat: 69
    Total Fat 7.7g
    Cholesterol 23mg
    Sodium 928mg
    Total Carbohydrates 21.2g
    Dietary Fibre r2.7g
    Protein 4.5g

    PDF of this recipe: 20121012-Russian-Mushroom-Potato-Soup