And it was.
The ingredient list appears unassuming, but the combination of flavors is just perfectly delicious together. A couple suggestions:
- If you have never used leeks, fear not! They are just like big green onions that need to be cleaned a bit better. Here's a site that will show you the easiest way to clean them. Also, only use the white and light green portions of the leeks.
- The recipe calls for chicken stock, but vegetable stock also works well in this recipe.
- Don't substitute the half-and-half. The creaminess depends on it. I'm sure it would still taste good, just not as good.
- We needed more salt and pepper in our soup than the recipe calls for, so make sure you salt and pepper to your personal taste preference.
Russian Mushroom and Potato Soup
Yields: 6 - 8 ServingsIngredients:
- 5 Tbsp. butter, divided
- 2 leeks, chopped
- 2 large carrots, chopped
- 6 c. chicken (or vegetable) broth
- 2 tsp. dried dill weed
- 2 tsp. salt
- 1/8 tsp. ground black pepper
- 1 bay leaf
- 2 lbs. of potatoes, peeled and diced (about 5 med. potatoes)
- 1 lb. fresh mushrooms, sliced
- 1 c. half-and-half
- 1/4 c. all-purpose flour
- Fresh dill weed, for garnish (optional)
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 (optional) and serve.