RUSSIAN MUSHROOM and POTATO SOUP

RUSSIAN MUSHROOM and POTATO SOUP

5 Tbsp. butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 tsp. dried dill weed
2 tsp. salt
1/8 tsp. ground black pepper
1 bay leaf
2 lbs. potatoes, peeled and diced
1 lb. fresh mushrooms, sliced
1 cup half-and-half
¼ cup all-purpose flour
fresh dill weed for garnish

Melt 3 Tbsp. butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard bay leaf.

Melt the remaining butter in a skillet over medium heat, and sauté’ the mushrooms 5 minutes, until lightly browned. Stir into the soup.

In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken.

Garnish each bowl of soup with fresh dill to serve.

Yield: 12 servings.