Russian Mushroom and Potato Soup (Lighter Version)
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 59.16 ml olive oil
- 2 small leeks, chopped (white and light green parts only)
- 2 large carrots, sliced
- 1419.54 ml low sodium chicken broth
- 9.85 ml dried dill weed
- 9.85 ml salt
- 0.61 ml ground black pepper
- 1 bay leaf
- 907.18 g yukon gold potatoes or 907.18 g red potatoes, peeled and diced
- 453.59 g fresh button mushrooms, sliced (use portabellas for richer flavor)
- 236.59 ml light sour cream
- 59.14 ml all-purpose flour
- fresh dill weed, for garnish (optional)
directions
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
- Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup.
- In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
- To serve, garnish each bowl of soup with a sprig of fresh dill.
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RECIPE SUBMITTED BY
NorthwestGal
United States
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