Russian Mushroom and Potato Soup The Best Recipes

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Russian Mushroom and Potato Soup

"I make this soup every Halloween and is the 'sign' to the circle of relatives that the cool climate has arrived. I've been making it for 15 years now and out of all the soups I make, it's miles nevertheless everybody's preferred. Enjoy!"

Ingredients :

five tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups bird broth
2 teaspoons dried dill weed
2 teaspoons salt
1/eight teaspoon ground black pepper
1 bay leaf
2 kilos potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-1/2
1/4 cup all-purpose flour
sparkling dill weed, for garnish (non-obligatory)

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H

Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook dinner 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cowl, and cook 20 mins, or until potatoes are smooth however company. Remove and discard the bay leaf.
Melt the final butter in a skillet over medium heat, and saute the mushrooms five mins, till gently browned. Stir into the soup.
In a small bowl, blend the half-and-1/2 and flour until easy. Stir into the soup to thicken. Garnish every bowl of soup with clean dill to serve.

Notes :

Try the usage of a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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