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Russian Potato and Mushroom Soup Recipe

Russian Potato and Mushroom Soup Recipe
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★★★★★

5.2 from 27 reviews

A comforting traditional Russian potato and mushroom soup featuring tender potatoes, sautéed mushrooms, and aromatic dill in a creamy broth, perfect for warming up on a cold day.

Ingredients

Scale

Vegetables and Aromatics

  • 2 leeks, chopped
  • 2 large carrots, sliced
  • 2 pounds potatoes, peeled and diced
  • 1 pound fresh mushrooms, sliced
  • 1 sprig fresh dill weed, for garnish

Broth and Seasoning

  • 6 cups chicken broth
  • 2 teaspoons dried dill weed
  • 2 teaspoons salt
  • 1/8 teaspoon ground black pepper
  • 1 bay leaf

Fats and Thickeners

  • 5 tablespoons butter, divided
  • 1 cup half-and-half
  • 1/4 cup all-purpose flour

Instructions

  1. Sauté Leeks and Carrots: Melt 3 tablespoons of butter in a large saucepan over medium heat. Add the chopped leeks and sliced carrots, cooking for about 5 minutes until they begin to soften and release their flavors.
  2. Add Broth and Seasonings: Pour in 6 cups of chicken broth. Season the soup with 2 teaspoons of dried dill weed, 2 teaspoons of salt, 1/8 teaspoon of ground black pepper, and 1 bay leaf. Stir well to combine.
  3. Cook Potatoes: Add the peeled and diced potatoes to the soup. Cover and cook for 20 minutes or until the potatoes are tender but still hold their shape. Once cooked, remove and discard the bay leaf.
  4. Sauté Mushrooms: In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté for 5 minutes until they are lightly browned and fragrant. Stir the mushrooms into the soup.
  5. Thicken the Soup: In a small bowl, whisk together the half-and-half and all-purpose flour until smooth. Gradually stir this mixture into the soup to thicken the broth evenly.
  6. Serve and Garnish: Ladle the soup into bowls and garnish each serving with a sprig of fresh dill to add freshness and color. Serve hot and enjoy.

Notes

  • For a richer flavor, use homemade chicken broth instead of store-bought.
  • Try different mushroom varieties such as cremini or shiitake for a more robust mushroom taste.
  • If fresh dill is unavailable for garnish, substitute with dried dill or fresh parsley.
  • To prepare a vegetarian version, use vegetable broth instead of chicken broth and replace butter with olive oil.
  • This soup reheats well and can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: Russian soup, potato mushroom soup, creamy mushroom soup, traditional Russian recipe, dill soup, comfort food

Find it online: https://kitchenwithkai.com/russian-potato-and-mushroom-soup-recipe/