Russian Potato Mushroom Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a recipe from that I made several changes to. Hope you enjoy! Ingredients:
6 tablespoons butter, divided |
2 -3 carrots, peeled and chopped |
1 medium onion, chopped |
3 stalks celery, chopped |
6 cups potatoes, peeled and chopped (about 2 lbs) |
1 1/2 teaspoons dried dill weed |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
6 cups chicken broth |
1 lb mushroom, sliced |
1 cup cream (half and half works too) |
1/4 cup flour |
1/2 cup sour cream |
Directions:
1. melt 3 tbs of butter in a large saucepan.
2. saute carrot, onion and celery about 5 minutes.
3. add potatoes, dill, salt, pepper and broth.
4. bring to a boil, reduce heat, cover and simmer about 20 mins until potatoes are tender but not mush.
5. take out about 1/4 of the veggies and mash or puree them in a blender and return it to the pot (this is optional but I think it's better).
6. stir flour into cream until smooth and add it to the pot.
7. stir in sour cream until smooth.
8. simmer until it thickens to desired consistency.
9. i serve this with fresh baked bread and salad.
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