Russian Mushroom and Potato Soup Recipe

Method5 steps

1. 1

   Step 1: Melt all 3 tablespoons unsalted butter in a large soup pot over medium heat. Add all 2 sliced large carrots and ½ cup chopped green onion and sauté for 5 minutes.

   Carrots and green onion in butter · 5 minUses 3 tablespoons unsalted butter · 2 large carrots (sliced) · ½ cup chopped green onion (fresh or frozen)

2. 2

   Step 2: Add all 6 cups ready chicken broth to all the sautéed carrot and green onion from step 1. Stir in 1 teaspoon base salt, ⅛ teaspoon ground black pepper and 2 teaspoons fresh chopped dill, then add the single bay leaf (1).

   Uses Entire butter-sautéed carrot and green-onion mixture · 6 cups chicken broth · 1 teaspoon salt for soup base; optional extra to taste is separate · 1/8 teaspoon ground black pepper · 2 teaspoons fresh chopped dill for soup; optional garnish is separate · 1 bay leaf

3. 3

   Step 3: Peel and dice all 4–5 medium potatoes and add them to the prepared broth and sautéed vegetables from step 2. Bring to a gentle simmer, cover and cook for 15–20 minutes, until the potatoes are tender but still hold their shape. Prepare the mushrooms in step 4 while they simmer.

   Covered potatoes until tender · 20 minUses 4 to 5 medium potatoes (peeled and diced) · Entire seasoned chicken-broth and sautéed-vegetable soup base

4. 4

   Step 4: In a separate large skillet, heat all 2 tablespoons olive oil over medium-high heat. Add all 1 lb sliced fresh mushrooms and sauté for 5–7 minutes, until lightly browned. When the potatoes in the soup from step 3 are tender, add the entire cooked mushroom pan contents to that soup.

   Separate mushroom sauté · 7 minUses 2 tablespoons olive oil · 1 pound fresh mushrooms (sliced) · Entire potato soup after potatoes are tender

5. 5

   Step 5: Whisk all 1 cup half-and-half with ¼ cup all-purpose flour in a separate bowl until smooth. Slowly stir this complete slurry into all the mushroom-and-potato soup from step 4. Bring to a gentle boil, stirring, and cook until the flour is cooked and the soup thickens smoothly. Remove the bay leaf. Taste and add the separate optional extra salt if needed, then serve in about 8 portions with optional extra fresh dill.

   Uses 1 cup half and half · ¼ cup all-purpose flour · Entire tender potato-and-vegetable soup with sautéed mushrooms · Additional salt at the end to taste if needed, amount unspecified · Additional fresh chopped dill for serving, optional, amount unspecified