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4.8 from 96 votes

Russian Mushroom and Potato Soup Recipe

A Mushroom Potato Soup with a creamy but light base. This is so hearty and satisfying.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8
Course: Soup
Cuisine: Russian

Ingredients

  • 4 to 5 medium potatoes peeled and diced
  • 1 pound fresh mushrooms sliced
  • 1 cup half and half
  • 2 large carrots sliced
  • ½ cup chopped green onion fresh or frozen
  • 6 cups chicken broth
  • ¼ cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 teaspoons chopped dill fresh, dried or frozen plus extra for garnish
  • 1 bay leaf
  • 1 teaspoons salt add more at the end to taste
  • 1/8 teaspoon ground black pepper

Instructions

    Cup of Yum
  1. Melt 3 tbsp butter in a large soup pot over medium heat. Add the carrots, green onion and sauté 5 minutes.
  2. Add 6 cups chicken broth. Season with salt, pepper, 2 teaspoons dill and throw in the bay leaf.
  3. Add the chopped potatoes – cover and cook for 15 - 20 minutes. Potatoes should be firm but tender.
  4. 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.
  5. 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

  • For a healthier version, replace all butter with olive oil. Skipping step number 5 still makes really delicious soup :D