Russian Potato Mushroom Soup Recipes

Steps:

• 1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
• 2. Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup.
• 3. In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
• 4. To serve, garnish each bowl of soup with a sprig of fresh dill and crumbled bacon (if desired).

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
• Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup.
• In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
• To serve, garnish each bowl of soup with a sprig of fresh dill.

Steps:

• melt 3 tbs of butter in a large saucepan.
• saute carrot, onion and celery about 5 minutes.
• add potatoes, dill, salt, pepper and broth.
• bring to a boil, reduce heat, cover and simmer about 20 mins until potatoes are tender but not mush.
• take out about 1/4 of the veggies and mash or puree them in a blender and return it to the pot (this is optional but I think it's better).
• stir flour into cream until smooth and add it to the pot.
• stir in sour cream until smooth.
• simmer until it thickens to desired consistency.
• i serve this with fresh baked bread and salad.