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Russian Mushroom and Potato Soup: A Hearty, Comforting Classic


  • Author: Paul
  • Total Time: 55 minutes
  • Yield: 6 servings

Description

Warm, rich, and delightfully creamy, Russian Mushroom and Potato Soup is the ultimate comfort food. This hearty soup features tender potatoes, earthy mushrooms, and a touch of dill for a signature herbal note. Perfect for cozy evenings or as a standout starter, this recipe is as easy to make as it is satisfying to eat.

 


Ingredients

  • Main Ingredients:
    • Butter, 5 tablespoons (divided)
    • Leeks, 2 (chopped)
    • Carrots, 2 large (sliced)
    • Chicken broth, 6 cups
    • Potatoes, 2 pounds (peeled and diced)
    • Fresh mushrooms, 1 pound (sliced)
  • Seasoning and Garnishes:
    • Dried dill weed, 2 teaspoons
    • Salt, 2 teaspoons (adjust to taste)
    • Ground black pepper, ⅛ teaspoon
    • Bay leaf, 1
    • Fresh dill sprig, for garnish (optional)
  • Creamy Base:
    • Half-and-half, 1 cup
    • All-purpose flour, ¼ cup

Instructions

  1. Sauté the Vegetables:
    • In a large saucepan, melt 3 tablespoons of butter over medium heat.
    • Add the chopped leeks and sliced carrots, stirring frequently for about 5 minutes until the leeks are soft and translucent.
  2. Build the Soup Base:
    • Pour in the chicken broth and stir to combine with the vegetables.
    • Add the dried dill, salt, black pepper, and bay leaf.
    • Mix in the diced potatoes, ensuring they are fully submerged. Cover and cook over medium heat for 20 minutes, or until the potatoes are tender.
  3. Sauté the Mushrooms:
    • While the soup simmers, melt the remaining 2 tablespoons of butter in a skillet over medium heat.
    • Add the sliced mushrooms and sauté for about 5 minutes, until lightly browned and fragrant.
    • Stir the sautéed mushrooms into the soup.
  4. Thicken the Soup:
    • In a small bowl, whisk the half-and-half and flour until smooth and lump-free.
    • Gradually stir this mixture into the soup, ensuring it’s evenly distributed.
    • Increase the heat to medium-high and simmer for about 10 minutes, stirring occasionally, until the soup thickens slightly.
  5. Serve and Garnish:
    • Remove and discard the bay leaf.
    • Ladle the soup into bowls and garnish with a sprig of fresh dill, if desired. Serve warm.

Notes

  • Use fresh leeks, mushrooms, and potatoes for the best flavor.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Adjust the thickness by adding more or less flour depending on your preference.
  • Experiment with mushroom varieties like cremini, shiitake, or a wild mix for added depth of flavor.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Simmering and Sautéing
  • Cuisine: Russian