Russian Mushroom and Potato Soup: A Hearty, Comforting Classic
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering and Sautéing
- Cuisine: Russian
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
- 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.
- 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.
- 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.
- 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.
- 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.