Russian Mushroom and Potato Soup

Recipe View 5 mins In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the chopped leeks and sliced carrots and cook for about 5 minutes, until softened. (5 mins)

Recipe View 20 mins Pour in the chicken broth. Season with dried dill weed, salt, ground black pepper, and bay leaf. Stir in the diced potatoes. (2 mins)

Recipe View 5 mins Cover the saucepan and simmer for 20 minutes, or until the potatoes are tender but still hold their shape. Remove and discard the bay leaf. (20 mins)

Recipe View 5 mins While the soup simmers, melt the remaining 2 tablespoons of butter in a skillet over medium heat. Saute the sliced mushrooms for about 5 minutes, until lightly browned and tender. (5 mins)

Recipe View 1 mins Stir the sauteed mushrooms into the soup. (1 min)

Recipe View In a small bowl, whisk together the half-and-half and all-purpose flour until smooth and lump-free. This mixture will help thicken the soup. (3 mins)

Recipe View Gradually stir the half-and-half mixture into the soup, ensuring it's well combined. Simmer gently for a few minutes, until the soup has thickened to your desired consistency. (5 mins)

Recipe View Ladle the soup into bowls and garnish with a sprig of fresh dill weed before serving. Enjoy! (2 mins)