Russian Mushroom and Potato Soup Recipe
User Reviews
4.8
Russian Mushroom and Potato Soup Recipe
Description
This Russian Mushroom and Potato Soup Recipe combines root vegetables with fresh mushrooms simmered in a seasoned chicken broth enriched with dairy. Potatoes and carrots cook in broth along with dill and bay leaf until tender but retaining their shape. Separately, mushrooms sautéed in olive oil gain a browned surface that enhances their flavor before joining the soup pot. The manner of thickening with a blend of half-and-half and flour creates a creamy, smooth soup without heaviness.
The final soup has a rich yet balanced character from savory mushrooms and potatoes complemented by subtle herbaceous notes. It is served warm to provide soothing sustenance. The combination of sautéed mushrooms and diced potatoes yields varied textures, and the use of fresh dill imparts a distinctive flavor often associated with Russian cuisine.
For variation, the recipe notes suggest substituting butter with olive oil for a lighter version, and mention that omitting the sautéed mushrooms step still produces a flavorful soup. This flexibility allows cooks to adapt based on dietary preferences or ingredient availability.
Ingredients
- 4 to 5 potato peeled and diced, medium
- 1 pound mushrooms sliced, fresh
- 1 cup half and half
- 2 carrot sliced, large
- ½ cup green onion fresh or frozen, chopped
- 6 cups chicken broth
- ¼ cup all-purpose flour
- 3 tablespoons butter unsalted
- 2 tablespoons olive oil
- 2 teaspoons dill fresh, dried or frozen plus extra for garnish, chopped
- 1 bay leaf
- 1 teaspoons salt add more at the end to taste
- 1/8 teaspoon black pepper ground
Instructions
- Melt 3 tbsp butter in a large soup pot over medium heat. Add the carrots, green onion and sauté 5 minutes.
- Add 6 cups chicken broth. Season with salt, pepper, 2 teaspoons dill and throw in the bay leaf.
- Add the chopped potatoes – cover and cook for 15 - 20 minutes. Potatoes should be firm but tender.
- Heat 2 tbsp of olive oil in a large skillet over medium high heat. Add mushrooms and sauté for 5 to 7 minutes until they are lightly browned. Add to soup pot.
- In a separate mixing bowl, combine half-and-half and ¼ cup flour until smooth. Slowly stir into the soup and bring to a gentle boil. Soup will thicken.
Notes
- Replace butter with olive oil for a lighter, healthier version of the soup.
- Skipping the step of sautéing mushrooms still yields a tasty soup if desired.
User Reviews
Overall Rating
4.8
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