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Mushroom And Potato Soup:

Ingredients required:

  • 5 tablespoons butter, divided
  • 2 leeks, chopped
  • 2 large carrots, sliced
  • 6 cups chicken broth
  • 2 teaspoons dried dill weed
  • 2 teaspoons salt
  • 1/8 teaspoon ground black pepper
  • 1 bay leaf
  • 2 pounds potatoes, peeled and diced
  • 1 pound fresh mushrooms, sliced
  • 1 cup half and half
  • ¼ cup all purpose flour
  • Fresh dill weed, for garnish

Directions to prepare:

Step 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.

Step 2:

Mix in potatoes, cover and cook 20 minutes or until potatoes are tender but firm. Remove and discard the bay leaf.

Step 3:

Melt the remaining butter in a skillet over medium heat and saute the mushrooms for 5 minutes until lightly browned. Stir into the soup.

Step 4:

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.

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