Russian Mushroom and Potato Soup Recipe - Allrecipes.com
Russian Mushroom and Potato Soup Recipe
  • READY IN 1 hr

Russian Mushroom and Potato Soup

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Oct 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.

 
Most Helpful Critical Review
Mar 18, 2011

Not bad but not totally to our taste. Still, it's easy and fast to make.

 
Jan 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!!!

 
Oct 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!

 
Nov 08, 2006

I reviewed this a while back. Had to update the process I intend to use from now on. I found that the cream and flour mixture to thicken the soup wasn't necessary IF you blend at least half the soup before adding the mushrooms. The blended potato made it chowder-like. I also added a dollop of sour cream for a nice tart flavor, and shredded cheese on top. LOVE IT!

 
Oct 30, 2006

Holy toledo, this was amazing soup! I substituted sour cream for the half n half like a previous reviewer suggested. Wow! The dill really added a special and yummy twist. Loved it and will definately make it again!

 
Oct 31, 2006

This soup was fabulous! The broth was so good! I used a sweet onion instead of leeks and I sauteed the potatoes and onion together before putting it into the soup and then sauteed the carrots. I just cut my mushrooms and put them straight into the soup. I can't wait to make it again.

 
Jun 22, 2005

This is so good. I used onions instead of leeks and added a little crumbled bacon when served. Delicious. thank you DTERESA.

 

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Nutrition

  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 21.2 g
  • 7%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 928 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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