Russian Mushroom and Potato Soup

Steps to make

1. 1

   Saute carrots and green onion

   5 min
   

   Place 3 tablespoons of butter in a large saucepan and melt over medium heat. Add 2 sliced carrots and ½ a cup of chopped green onions. Saute for 5 minutes until starting to soften.

2. 2

   Add broth and season

   1 min
   

   Add 6 cups of chicken broth to the saucepan. Season to taste with salt, pepper, 2 teaspoons dill and add the bay leaf.

4. 3

   Add potatoes

   20 min
   

   Add 4-5 diced potatoes. Cover the saucepan and cook for 15-20 minutes until the potatoes are firm but tender.

5. 4

   Brown mushrooms

   7 min
   

   Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add 1 pound of sliced mushrooms and saute for 5-7 minutes until lightly browned. Transfer to the saucepan.

6. 5

   Combine half-and-half with flour

   2 min
   

   In a separate mixing bowl, combine 1 cup of half-and-half and ¼ cup flour until smooth.

7. 6

   Thicken soup

   3 min
   

   Slowly stir the half-and-half mixture into the soup. Bring to a gentle simmer until the soup starts to thicken.

8. 7

   Serve

   

   Serve in individual soup bowls.