Mushroom Potato Soup

4.84 from 6 votes

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.

Course Soup

Cuisine Russian

Keyword Mushroom Potato Soup

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 288kcal

Author Shelby Law Ruttan

Equipment

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