Russian Mushroom and Potato Soup

Ingredients

• butter (5 tablespoons)
• leeks (2 )
• carrots (2 large)
• chicken broth (6 cups)
• dried dill weed (2 teaspoons)
• salt (2 teaspoons)
• ground black pepper (0.125 teaspoon)
• bay leaf (1 )
• potatoes (2 pounds)
• fresh mushrooms (1 pound)
• half-and-half (1 cup)
• all-purpose flour (0.25 cup)
• fresh dill weed (1 sprig)

Instructions

1. Melt 3 tablespoons 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 the bay leaf.
2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
3. 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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 167
• fat: 8 g
• sats: 5 g
• carbs: 21 g
• fibre: 3 g
• protein: 5 g
• salt: 0 g