Title: Russian Mushroom and Potato Soup
Categories: Soup Russian Mushroom
Yield: 8 Servings
| 5 | tb | Butter; divided |
| 2 | | Leeks; chopped |
| 2 | | Large carrots; chopped |
| 6 | c | Chicken broth |
| 1 | tb | Chopped fresh dill; or |
| 2 | ts | Dillweed |
| 2 | ts | Salt |
| | | Dash pepper |
| 1 | | Bay leaf |
| 5 | c | Peeled and diced potatoes |
| 1 | lb | Fresh mushrooms sliced |
| 1 | c | Half and half; or light crea |
| 2 | tb | Flour |
Preparation: In large kettle saute leeks and carrots in 3 T. butter for
five minutes or until soft. Stir in chicken broth, dill, salt, pepper, bay
leaf, and potatoes. Bring mixture to a boil, reduce heat and simmer for 20
minutes or until potatoes are just tender. Remove bay leaf. Meanwhile, in
large skillet melt remaining 2 T. butter and saute mushrooms about five
minutes or until golden. Stir together light cream and flour. Stir cream
mixture and sauteed mushrooms into soup. Cook, stirring constantly until
mixture thickens and comes to a boil. Serve garnished with fresh dill if
desired. Makes about 14 cups (that go fast)