Description
Mushroom Potato Soup is a delightful dish that brings warmth and comfort to any table. This creamy soup combines tender potatoes and earthy mushrooms, all infused with fragrant dill for a rich blend of flavors. Perfect for cozy family dinners or festive gatherings, this easy-to-make recipe is versatile enough to accommodate your favorite ingredients. Pair it with crusty bread or a fresh salad, and you’re set for a satisfying meal. Whether enjoyed on a busy weeknight or as part of a special occasion, this hearty soup is sure to please everyone at the table.
Ingredients
Scale
- 3 tablespoons butter
- 1 medium onion, diced
- 2 large carrots, sliced
- 6 cups vegetable broth
- 2 teaspoons dried dill weed
- 2 teaspoons salt, divided
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 pounds potatoes, peeled and diced
- 16 ounces fresh mushrooms, sliced
- 1 cup half-and-half
- ¼ cup all-purpose flour
- Fresh dill for garnish
Instructions
- In a large saucepan over medium heat, melt 2 tablespoons of butter. Add diced onion, sliced carrots, and potatoes; sauté for about 5 minutes until slightly softened. Stir in dried dill weed, salt (reserve some), black pepper, and bay leaf.
- Pour in vegetable broth; bring to a boil. Reduce heat to maintain a gentle boil, cover, and cook for about 20 minutes until potatoes are tender but firm. Remove bay leaf.
- In a skillet over medium heat, melt remaining butter; add sliced mushrooms and cook for about 10 minutes until lightly browned. Stir mushrooms into the soup.
- In a small bowl, mix half-and-half with flour until smooth; gradually stir into the soup to thicken it. Simmer for an additional few minutes.
- Serve hot, garnished with fresh dill.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Russian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 3g
- Sodium: 660mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg