Best Russian Mushroom And Potato Soup Recipes

RUSSIAN MUSHROOM AND POTATO SOUP

Russian Mushroom and Potato Soup image

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!

Provided by DTERESA

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 12

Number Of Ingredients 13

Ingredients

5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
⅛ teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
¼ cup all-purpose flour
1 sprig fresh dill weed, for garnish

Steps:

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.
Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
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.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Cholesterol 22.7 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 928.1 mg, Sugar 2.9 g

RUSSIAN MUSHROOM AND POTATO SOUP

RUSSIAN MUSHROOM AND POTATO SOUP image

Categories Dill Mushroom Potato

Number Of Ingredients 12

Ingredients

5 tablespoons (divided) butter
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

Steps:

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.
Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken.
To serve, garnish each bowl of soup with fresh dill.

RUSSIAN MUSHROOM AND POTATO SOUP (LIGHTER VERSION)

Russian Mushroom and Potato Soup (Lighter Version) image

This is particularly great for the cooler fall months. It's a lightened up version of similar recipes, and it reduces calories from over 430 to about 275 per serving by using low-fat and low-sodium ingredients and replacing butter with olive oil for sautéing the vegetables. The original recipe states the recipe yields 12...

Provided by Vickie Parks

Categories Cream Soups

Time 1h

Number Of Ingredients 14

Ingredients

4 Tbsp olive oil
2 small leeks, chopped (white and green parts only)
2 large carrots, sliced
6 c low-sodium chicken broth
2 tsp dried dill weed
2 tsp salt
1/8 tsp black pepper
1 medium bay leaf
2 lb yukon gold potatoes, peeled and diced (or red potatoes)
1 lb portabella mushrooms, sliced
1 c light sour cream
1/4 c all-purpose flour
8 sprig(s) fresh dill weed, for garnish (optional)
3 slice cooked bacon, crumbled (optional)

Steps:

1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
2. Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup.
3. In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
4. To serve, garnish each bowl of soup with a sprig of fresh dill and crumbled bacon (if desired).

RUSSIAN MUSHROOM AND POTATO SOUP [699]

RUSSIAN MUSHROOM AND POTATO SOUP [699] image

Categories Soup/Stew Mushroom Potato Halloween Fall Dill

Yield 12 Servings

Number Of Ingredients 13

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)

Steps:

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. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup. 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.