Russian Potato and Mushroom Soup Recipe

Introduction

This Russian Potato and Mushroom Soup is a comforting blend of tender potatoes, earthy mushrooms, and fragrant dill in a creamy broth. Perfect for chilly days, it delivers a rich, satisfying flavor with a simple, homey touch.

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
• 1 sprig fresh dill weed, for garnish

Instructions

1. Step 1: 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 softened.
2. Step 2: Pour in the chicken broth and season with dried dill, salt, pepper, and the bay leaf.
3. Step 3: Add the diced potatoes, cover the pot, and simmer for 20 minutes or until the potatoes are tender but still firm. Remove and discard the bay leaf afterwards.
4. Step 4: Meanwhile, melt the remaining 2 tablespoons of butter in a skillet over medium heat. Sauté the sliced mushrooms for 5 minutes until they turn lightly browned.
5. Step 5: Stir the sautéed mushrooms into the soup.
6. Step 6: In a small bowl, whisk together the half-and-half and flour until smooth, then slowly stir this mixture into the soup to thicken it gently.
7. Step 7: Serve the soup hot, garnished with a sprig of fresh dill for a bright, fresh finish.

Tips & Variations

• If you prefer a vegetarian version, substitute vegetable broth for chicken broth.
• For a richer soup, use heavy cream instead of half-and-half.
• Try adding a clove of minced garlic with the leeks for an extra layer of flavor.
• Fresh dill is best for garnish, but you can also stir in some chopped fresh dill at the end for more herbaceous notes.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much upon cooling, add a little broth or water when reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use plant-based butter and vegetable broth, and substitute the half-and-half with a non-dairy milk such as coconut or almond milk mixed with a little flour to thicken.

What type of mushrooms work best in this soup?

Cremini or white button mushrooms are great choices as they hold their texture well and complement the soup’s flavors nicely.

Russian Potato and Mushroom Soup Recipe

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★★★★★

4.9 from 118 reviews

This Russian Potato and Mushroom Soup is a comforting and hearty dish featuring tender potatoes, fragrant mushrooms, and delicate dill flavor. It combines sautéed leeks, carrots, and mushrooms with a creamy, lightly thickened broth, making it an ideal soup for chilly days or whenever you crave a warm, savory meal with Eastern European flair.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Russian

Ingredients

Scale 1x2x3x

Vegetables

• 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

Liquids and Fats

• 6 cups chicken broth
• 1 cup half-and-half
• 5 tablespoons butter, divided

Seasonings and Other

• 2 teaspoons dried dill weed
• 2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 1/4 cup all-purpose flour

Instructions

1. Sauté Vegetables: Melt 3 tablespoons of butter in a large saucepan over medium heat. Add the chopped leeks and sliced carrots, cooking them for about 5 minutes until they begin to soften and release their aroma.
2. Add Broth and Seasonings: Pour in the chicken broth, then add the dried dill weed, salt, ground black pepper, and the bay leaf. Stir well to combine all ingredients.
3. Cook Potatoes: Mix in the peeled and diced potatoes. Cover the saucepan and simmer for 20 minutes, or until the potatoes are tender but still retain some firmness. Remove and discard the bay leaf afterward.
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 flavorful. Stir the sautéed mushrooms into the soup pot.
5. Thicken the Soup: In a small bowl, whisk together the half-and-half and all-purpose flour until smooth, making a creamy mixture without lumps. Gradually stir this mixture into the soup to thicken it gently. Allow the soup to heat through.
6. Serve with Garnish: Ladle the hot soup into bowls and garnish each with a sprig of fresh dill to add a fresh herbal note and pleasant appearance.

Notes

• For a vegetarian version, substitute vegetable broth for the chicken broth and use a plant-based half-and-half.
• To adjust the thickness, add more flour slurry or additional broth depending on your preference.
• Fresh dill is preferred for garnish to maintain vibrant flavor and color.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently to prevent curdling.
• If mushrooms vary in moisture content, adjusting sautéing time may be necessary to achieve a slight browning.

Keywords: Russian soup, potato soup, mushroom soup, creamy soup, dill soup, vegetable soup, hearty soup, comfort food