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Russian Mushroom and Potato Soup

Russian Mushroom and Potato Soup

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
DTERESA

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!

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Ingredients {{adjustedServings}} servings

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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

Directions

  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

jniemann
640

jniemann

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 stars. I can see how some of the suggested additions/adjustments could be good as well, but the recipe is wonderful as is. The aroma, flavor and texture were all good enough that I could see this soup served at a fine restaurant. The ingredients all worked together very well and there wasn't anything that seemed out of place. I was worried about the dill and thought it would overpower but it definitely does not. I can see how some people might find this soup to be a little on the heavy side (with the half-and-half and the butter) or salty side (with the use of regular chicken broth), but personally I don't think anything needs to be done. I think it's a good fall soup worth trying.

Crystal S
252

Crystal S

1/20/2010

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 down to 2.5 tablespoons of butter - couldn't tell the difference. Will definitely go into my family's list of favorites!!!

VJGUNKEL59
165

VJGUNKEL59

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 out of this world! I substituted onions for leeks, and added 1/2 cup sour creme in addition to half and half. I used portabella mushrooms rather than button mushrooms for richer flavor. Thank you for a wonderful recipe!

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