Can I make this Russian potato and mushroom soup vegetarian?

Simply substitute vegetable broth for chicken broth and use olive oil instead of butter for a delicious plant-based version that maintains all the authentic flavors.

What if my soup is too thin?

Mix an additional tablespoon of flour with 2 tablespoons of cold half-and-half and stir into the simmering soup until it reaches your desired thickness.

Can I use different mushroom varieties?

Absolutely! Cremini, shiitake, or wild mushrooms all work beautifully and add their own unique flavors to this versatile soup. Mix varieties for even more complex taste.

Easy Russian Potato and Mushroom Soup Recipe - Creamy Comfort Food Classic

Name: Russian Potato and Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Russian
Ingredients: 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; 1/4 cup all-purpose flour; 1 sprig fresh dill weed, for garnish

Russian Potato and Mushroom Soup

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This hearty and flavorful Russian Mushroom and Potato Soup is a comforting classic. Packed with vegetables and creamy broth, it’s perfect comfort food for chilly evenings.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Soup
Method: Simmer, Sauté
Cuisine: Russian

Ingredients

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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
1/4 cup all-purpose flour
1 sprig fresh dill weed, for garnish

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Instructions

Melt 3 tablespoons butter in a large saucepan over medium heat. Add leeks and carrots, cooking for 5 minutes until they start to soften and become fragrant.
Pour in chicken broth and season with dried dill, salt, pepper, and bay leaf. Bring to a gentle boil.
Add diced potatoes, cover, and cook for 20 minutes or until potatoes are tender but firm when pierced with a fork. Remove and discard bay leaf.
While potatoes cook, melt remaining 2 tablespoons butter in a skillet over medium heat. Sauté mushrooms for 5 minutes until golden brown and moisture has evaporated.
Stir the sautéed mushrooms into the soup pot, combining all flavors.
In a small bowl, whisk half-and-half and flour until completely smooth with no lumps visible.
Slowly stir cream mixture into soup to thicken until it coats the back of a spoon. Taste and adjust seasoning. Garnish with fresh dill and serve.

Notes

Cut potatoes into similar-sized pieces for even cooking. Don’t overcook – they should be tender but firm.
Don’t overcrowd skillet when sautéing mushrooms for better browning and texture.
Whisk flour and half-and-half mixture completely smooth to prevent lumps in the finished soup.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 8 g
Sodium: 900 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 10 g
Cholesterol: 45 mg

Find it online: https://www.benefitiany.com/russian-potato-and-mushroom-soup/