Russian mushroom potato soup

Ingredients

• 2 large carrots, sliced
• 5 tbsp butter, divided
• 6 cups chicken broth
• 2 leeks, chopped
• 2 tsp dried dill weed
• 2 tsp salt
• 2 pounds potatoes, peeled and diced
• 1 cup half and half
• ⅛ tsp ground black pepper
• 1 pound fresh mushrooms, washed and sliced
• ¼ cup all-purpose flour
• 1 bay leaf

Utensils

• Large pot with lid
• Skillet
• Wooden spoon
• Mixing bowl
• Ladle

Information

• Cost: $$
• Prep & cook time: ~50 minutes
• Yield: 6 servings (≈300 g each)

Preparation Method

1. In a large pot, melt 3 tablespoons of butter. Add carrots and leeks, sauté for 5 minutes.
2. Stir in chicken broth, dill, salt, and bay leaf. Mix well.
3. Add potatoes, cover with a lid, and cook for about 20 minutes, until tender but still firm. Remove the bay leaf once cooked.
4. In a skillet, melt the remaining 2 tablespoons butter. Add mushrooms and sauté for 5 minutes. Transfer mushrooms to the soup.
5. In a small bowl, whisk together flour and half and half. Stir into the soup and cook until it thickens.
6. Season with black pepper, ladle into bowls, and garnish with fresh dill.