-
-
My review
Russian Mushroom and Potato Soup
DTERESA
"I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 167 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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 dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
- Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
- In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Nutrition Facts
Per Serving: 167 calories; 7.7 g fat; 21.2 g carbohydrates; 4.5 g protein; 23 mg cholesterol; 928 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 8251117 Ratings
-
-
-
-
-
Most helpful positive review
10/20/2007
I hate when people alter the recipe and then rate the recipe based on the changes they made. I believe rating should be on the recipe as it is written. That being said, we're giving this one 5...
Most helpful critical review
3/18/2011
Not bad but not totally to our taste. Still, it's easy and fast to make.
Most helpful
Most positive
Least positive
Newest
10/20/2007
I hate when people alter the recipe and then rate the recipe based on the changes they made. I believe rating should be on the recipe as it is written. That being said, we're giving this one 5...
1/19/2010
Wonderful soup and perfect for a cold snowy day! Made exactly as written and received great reviews from those heading in from the slopes. Based on personal preference, I reduced the butter do...
10/18/2006
My grandfather grew up in Poland near the Russian border and this potato soup reminds me of our family recipe. This soup is comforting, rich, delicious, and not your ordinary potato soup but ou...
10/20/2006
I reviewed this a while back. Had to update the process I intend to use from now on. I found that the cream and flour mixture to thicken the soup wasn't necessary IF you blend at least half th...
10/30/2006
Holy toledo, this was amazing soup! I substituted sour cream for the half n half like a previous reviewer suggested. Wow! The dill really added a special and yummy twist. Loved it and will defin...
10/31/2006
This soup was fabulous! The broth was so good! I used a sweet onion instead of leeks and I sauteed the potatoes and onion together before putting it into the soup and then sauteed the carrots. I...
6/22/2005
This is so good. I used onions instead of leeks and added a little crumbled bacon when served. Delicious. thank you DTERESA.
4/29/2006
Mmmmm....wonderful....I substituted the half and half for plain yogurt mixed with a bit of water and also whole wheat flour works well....I also pureed half the veggies in my blender at the end ...
11/1/2005
This is absolutely fabulous! It's a cross between mushroom soup, and potatoe soup -- and the best of both! Everyone LOVES this! It's even great the next day!! FABULOUS flavor! YUM!