Russian Mushroom and Potato Soup

Russian Mushroom and Potato Soup

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"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!"

Ingredients

1 h {{adjustedServings}} servings 167 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 928 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
  3. 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.
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Reviews

699
  1. 945 Ratings

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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...

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...

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...