Description
This traditional Russian Mushroom and Potato Soup is a hearty and comforting dish perfect for chilly days. Featuring tender potatoes, sautéed mushrooms, and fresh dill in a creamy broth, it brings rich, earthy flavors with a smooth texture. The soup combines simple ingredients with a quick cooking process to create a satisfying meal that serves 8.
Ingredients
Scale
Main Ingredients
- 4 to 5 medium potatoes, peeled and diced
- 1 pound fresh mushrooms, sliced
- 2 large carrots, sliced
- ½ cup chopped green onion (fresh or frozen)
- 6 cups chicken broth
- 1 bay leaf
- 2 teaspoons chopped dill (fresh, dried, or frozen), plus extra for garnish
- 1 teaspoon salt (plus more to taste)
- â…› teaspoon ground black pepper
Dairy and Oils
- 1 cup half and half
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
Thickening Agent
- ¼ cup all-purpose flour
Instructions
- Sauté vegetables: Melt 3 tablespoons of unsalted butter in a large soup pot over medium heat. Add the sliced carrots and chopped green onion, then sauté for about 5 minutes until they start to soften and release their flavors.
- Add broth and seasonings: Pour in 6 cups of chicken broth. Season the mixture with 1 teaspoon salt, â…› teaspoon ground black pepper, 2 teaspoons chopped dill, and add 1 bay leaf. Stir gently to combine.
- Cook potatoes: Add the peeled and diced potatoes to the soup pot. Cover and let it simmer for 15 to 20 minutes until the potatoes are tender but still hold their shape.
- Sauté mushrooms: While the potatoes cook, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 5 to 7 minutes until they are lightly browned. Then, transfer the mushrooms to the soup pot.
- Thicken the soup: In a separate bowl, whisk together 1 cup half and half and ¼ cup all-purpose flour until smooth with no lumps. Slowly stir this mixture into the simmering soup. Bring the soup back to a gentle boil; it will thicken slightly, creating a creamy texture. Adjust seasoning with additional salt if needed.
Notes
- Use fresh dill for the best flavor, but dried or frozen dill works well in a pinch.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Adding the half and half slowly while stirring prevents lumps and ensures a smooth and creamy texture.
