I adore this Russian Mushroom and Potato Soup recipe as a hearty wholesome work from home lunch. You’ll be surprised how creamy but light this soup is. It is quick to prepare and cook. This recipe makes a large batch of soup, so you can prepare this one on a Sunday evening and have soup for the week!
To make this delicious soup, start by melting butter and sautéing carrots and green onion. Add chicken broth. Season and throw in the bay leaf. Add chopped potatoes and cook until firm but tender. Next, sauté mushrooms until lightly browned and add to the soup pot. Slowly stir a half-half and flour mixture into the soup and bring to a gentle boil until the soup thickens.
To make the Russian Mushroom and Potato Soup Recipe, you will need the following ingredients:
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.
Add 6 cups of chicken broth to the saucepan. Season to taste with salt, pepper, 2 teaspoons dill and add the bay leaf.
Add 4-5 diced potatoes. Cover the saucepan and cook for 15-20 minutes until the potatoes are firm but tender.
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.
In a separate mixing bowl, combine 1 cup of half-and-half and ¼ cup flour until smooth.
Slowly stir the half-and-half mixture into the soup. Bring to a gentle simmer until the soup starts to thicken.
Serve in individual soup bowls.
This delicious Russian Mushroom and Potato Soup Recipe is a fantastic soup to get you through the week of work from home lunches! Try making this soup this weekend and don’t forget to come back to leave a review with your thoughts below.
