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Russian Mushroom and Potato Soup

SUBMITTED BY: DTERESA  PHOTO BY: MILKLISSA79 

"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!"
Russian Mushroom and Potato Soup Recipe
RECIPE RATING:
This recipe has been rated 492 times with an average star rating of 4.7
Read Reviews (386)
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 5 tablespoons butter, divided
  • 2 leeks, chopped
  • 2 large carrots, sliced
  • 6 cups chicken broth
  • 2 teaspoons dried dill weed
  • 2 teaspoons salt
  • 1/8 teaspoon ground black pepper
  • 1 bay leaf
  • 2 pounds potatoes, peeled and diced
  • 1 pound fresh mushrooms, sliced
  • 1 cup half-and-half
  • 1/4 cup all-purpose flour
  • fresh dill weed, for garnish (optional)

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on oct. 20, 2007 by jniemann 
I hate when people alter the recipe and then rate the recipe based on the changes they made. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on oct. 18, 2006 by VJGUNKEL59 
My grandfather grew up in Poland near the Russian border and this potato soup reminds me of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on nov. 8, 2006 by BIANKAT 
I reviewed this a while back. Had to update the process I intend to use from now on. I found... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on oct. 30, 2006 by Emily 
Holy toledo, this was amazing soup! I substituted sour cream for the half n half like a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on jun. 22, 2005 by TRYNEWRECIPES 
This is so good. I used onions instead of leeks and added a little crumbled bacon when served.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on oct. 31, 2006 by carolgray62 
This soup was fabulous! The broth was so good! I used a sweet onion instead of leeks and I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on apr. 29, 2006 by LEAHWOG 
Mmmmm....wonderful....I substituted the half and half for plain yogurt mixed with a bit of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on may 11, 2006 by POPPINS99 
this is a very tasty, simple soup. i left out the salt and used portabello and shitake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on nov. 1, 2005 by PHEOBS 
This is absolutely fabulous! It's a cross between mushroom soup, and potatoe soup -- and the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on oct. 7, 2006 by Diana S. 
Wonderful soup! Everyone loved this. The only change I made was to use light sour cream in... MORE

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Nutritional Information
Russian Mushroom and Potato Soup

Servings Per Recipe: 12

Amount Per Serving

Calories: 177

  • Total Fat: 8.3g
  • Cholesterol: 20mg
  • Sodium: 959mg
  • Total Carbs: 21.9g
  •     Dietary Fiber: 3g
  • Protein: 4.9g

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