Russian Mushroom and Potato Soup Recipe
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Russian Mushroom and Potato Soup

By: 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!"

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (568)

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 159 | Total Fat: 7.4g | Cholesterol: 20mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 20, 2007 by jniemann   view full review
I hate when people alter the recipe and then rate the recipe based on the changes they made. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 20, 2010 by Crystal S Supporting Member (Click to learn more about Supporting Membership)  view full review
Wonderful soup and perfect for a cold snowy day! Made exactly as written and received great...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 18, 2006 by VJGUNKEL59   view full review
My grandfather grew up in Poland near the Russian border and this potato soup reminds me of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 8, 2006 by BIANKAT   view full review
I reviewed this a while back. Had to update the process I intend to use from now on. I found...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 30, 2006 by Emily   view full review
Holy toledo, this was amazing soup! I substituted sour cream for the half n half like a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 31, 2006 by carolgray62   view full review
This soup was fabulous! The broth was so good! I used a sweet onion instead of leeks and I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jun. 22, 2005 by marinushka24   view full review
This is so good. I used onions instead of leeks and added a little crumbled bacon when served....
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Apr. 29, 2006 by LEAHWOG   view full review
Mmmmm....wonderful....I substituted the half and half for plain yogurt mixed with a bit of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 1, 2005 by PHEOBS   view full review
This is absolutely fabulous! It's a cross between mushroom soup, and potatoe soup -- and the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on May 11, 2006 by POPPINS99   view full review
this is a very tasty, simple soup. i left out the salt and used portabello and shitake...

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