Russian Mushroom and Potato Soup

delicious WFH lunch
Delicious WFH lunch
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Ingredients

4-5 Potatoes medium, peeled and diced
1 lb Mushrooms fresh sliced
1 cup Half-and-half
2 Carrots large sliced
½ cup Green onion chopped, fresh
6 cups Chicken broth
¼ cup All-purpose flour
3 tbsp Butter
2 tbsp Olive oil
2 tsp Dill chopped, fresh, dried or frozen plus extra for garnish
1 Bay leaf
1 tsp Salt add more at the end to taste
⅛ tsp Black pepper ground

Nutritional information

299
Calories
12.8g
Fat
39.1g
Carbohydrate
10.4g
Protein
23mg
Cholesterol
649mg
Sodium
Ingredients

Russian Mushroom and Potato Soup

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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:

Ingridiens for Russian Mushroom and Potato Soup

Steps to make Russian Mushroom and Potato Soup

1

Saute carrots and green onion

5

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

Add broth and season

1

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

3

Add potatoes

20

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

4

Brown mushrooms

7

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.

5

Combine half-and-half with flour

2

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

6

Thicken soup

3

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

7

Serve

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.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Delicious hearty soup! Thanks!

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