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    Home » Soup & Stew Recipes

    Russian Mushroom Potato Soup

    Published: Jan 26, 2023 Last updated: Jan 26, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A hearty soup seasoned with dill and studded with mushrooms, carrots, and potatoes. This is an adaptation of a Russian soup recipe found on Allrecipes website.
    Featured image for Russian Mushroom Potato Soup.

    This Russian Mushroom Potato Soup recipe is creamy and full of flavor. It has earthy flavors great recipe to serve for lunch or as a starter to any meal and perfect for colder days.

    Overhead image of Russian Mushroom Potato Soup in a white bowl.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe

    ❤️ Why you'll love it

    Soup season: this delicious soup is perfect for soup season, it is warm and comforting with a creamy broth full of flavor packed with good for you vegetables.

    Packed with veggies: it is a great way to get in some vegetable servings!

    Full of flavor: the combination of ingredients and spices is the perfect balance of flavors in this soup recipe.

    Ingredients for Mushroom Potato Soup recipe.

    🥘 Ingredients

    As an Amazon Associate I earn from qualifying purchases.

    Unsalted butter

    Onion

    Carrots: look for large carrots for this soup recipe.

    Low sodium chicken stock: buy premade stock at the store, or try this Instant Pot Turkey Stock recipe.

    Dried dill weed: this adds a unique and delicious flavor to the soup and compliments the vegetables.

    Salt: this recipe does call for 2 teaspoons salt. Feel free to cut down on the salt if needed

    Black pepper

    Bay leaf: this is a dried herb you can find in the spice section of the grocery store.

    Potatoes: feel free to use white, gold, or red potatoes in this soup. Russet potatoes can also be used, but may fall apart easier as they have a flufflier texture (hence why they are best for baking).

    Fresh mushrooms: white mushrooms (also known as button mushrooms), crimini (also known as baby bellas), or porcini mushrooms are good choices to use in this soup recipe.

    Half and half

    All-purpose flour

    Fresh dill: fresh herbs always bring out great flavor in recipes, so if you do use fresh dill as garnish, you can also substitute the fresh dill for the dried dill in the soup itself.

    Sauteed vegetables in a soup pot with a measuring cup full of broth.
    Sauteed mushrooms in a skillet.
    Cooked vegetables in broth in a soup pot.

    🔪 Instructions

    1. In a large saucepan over medium heat, melt 2 tablespoons butter until melted and bubbly.
    2. Add onion, carrots, and potatoes to the butter, and saute for 5 minutes. Stir in dried dill, salt, pepper, and bay leaf.
    3. Add in broth to veggie mixture and bring to a boil. Then reduce heat until soup is at a medium boil.
    4. Cover saucepan with lid cook 20 minutes, or until potatoes are tender but firm. Remove bay leaf from the potato mixture and discard.
    5. While the vegetables are cooking, In a large skillet over medium heat, add the the remaining butter, and heat until melted and bubbly. Add mushrooms and cook for 10 minutes, until lightly browned. Stir into the soup.
    6. In a small bowl, mix the (fat free) half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

    🥄 Equipment

    Large saucepan or pot

    Small bowl

    Hand whisk

    Cutting mat

    Chef knife

    Angled shot of Russian Mushroom Potato Soup.

    🥫Storage

    Refrigerate: store leftover soup in an airtight container in the fridge up to 5 days.

    Freeze: in a freezer safe container or ziploc bag, store soup in the freezer up to 3 months. If desired, freeze individual serving sizes to accommodate smaller households.

    Reheat: reheat thawed soup on in a large saucepan over medium heat until hot, or warm in a microwave safe bowl in the microwave until warmed through.

    📖 Variations

    • For healthier fats, substitute olive oil for the butter.
    • Make this a vegetarian soup by substituting low-sodium vegetable broth in place of the chicken broth.
    • Garnish the soup green onions or chopped fresh parsley instead of the dill.
    • Add 2 minced fresh garlic cloves to the vegetables for added flavor.
    • Substitute 1 cup white wine for 1 cup chicken broth.

    💭 Tips

    • Make your own half and half by using half whole milk and half heavy cream.
    • If you are adverse to dill weed, substitute 1 tablespoon Italian seasoning for the dill.
    Bite shot of Russian Mushroom Potato Soup.

    📚 Related Recipes

    Dill fans will love this Dill Pickle Pasta Salad recipe!

    This Dill Pickle Meatloaf is a family favorite!

    Enjoy this Roasted Tomato Soup as a main dish or in shooter glasses as an appetizer.

    🍽 Serve with...

    Serve this Russian Mushroom Potato soup with a dollop of sour cream and shredded cheddar cheese and a slice of crusty bread.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this mushroom potato soup recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for Russian Mushroom Potato Soup.

    Mushroom Potato Soup

    Shelby Law Ruttan
    A hearty soup seasoned with dill and studded with mushrooms, carrots, and potatoes. This is an adaptation of a Russian soup recipe found on Allrecipes website.
    4.80 from 5 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Soup
    Cuisine Russian
    Servings 6
    Calories 288 kcal

    Equipment

    • Large saucepan
    • Large skillet
    • Hand whisk
    • cutting board
    • chef knife

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 3 tablespoons butter , divided
    • 1 medium onion , diced
    • 2 large carrots , sliced
    • 6 cups vegetable broth
    • 2 teaspoons dried dill weed
    • 2 teaspoons salt , divided
    • ¼ teaspoon black pepper
    • 1 bay leave
    • 2 pounds potatoes
    • 16 ounces fresh mushrooms , sliced
    • 1 cup half and half
    • ¼ cup all-purpose flour
    • 1 tablespoon fresh dill , for garnish

    Instructions
     

    • In a large saucepan over medium heat, melt 2 tablespoons butter until melted and bubbly.
    • Add onion, carrots, and potatoes to the butter, and saute for 5 minutes. Stir in dried dill, salt, pepper, and bay leaf.
    • Add in broth to veggie mixture and bring to a boil. Then reduce heat until soup is at a medium boil.
    • Cover saucepan with lid cook 20 minutes, or until potatoes are tender but firm. Remove bay leaf from the potato mixture and discard.
    • While the vegetables are cooking, In a large skillet over medium heat, add the the remaining butter, and heat until melted and bubbly. Add mushrooms and cook for 10 minutes, until lightly browned. Stir into the soup.
    • In a small bowl, mix the (fat free) half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

    Nutrition

    Calories: 288kcalCarbohydrates: 43gProtein: 8gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 1814mgPotassium: 1048mgFiber: 4gSugar: 8gVitamin A: 4856IUVitamin C: 14mgCalcium: 87mgIron: 2mgNet Carbohydrates: 39g
    Keyword Mushroom Potato Soup
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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