Russian Mushroom & Potato Soup
Russian Mushroom & Potato Soup
This is delicious either as the creamy or non-creamy version depending on your preference. I made this on 7 Sep 2017, both versions tested and family approved.
Ingredients
- 4-5 medium potatoes, skin on or off your preference, diced
- 500 grams fresh mushrooms, sliced, button, Shiitake, or Straw
- 2 carrots, sliced
- ½ cup spring onion, chopped, green and white
- 6 cups chicken broth, fresh or from powder
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons fresh dill, chopped, plus more for garnish
- 1 bay leaf
- 1 teaspoon salt
- ⅛ teaspoon black pepper
To make the Creamy Version, you need this
- ½ cup milk
- ½ cup whipping cream
- ¼ cup all purpose flour
Instructions
- In a large pot on medium heat, melt the butter then add the spring onion and carrots and cook for about 5 minutes, stirring occasionally.
- Then add the broth, salt, pepper, dill, and bay leaf. Add the potatoes and cover the pot and simmer for 15 to 20 minutes. Potatoes should be tender but still firm.
- In a large non stick skillet heat the olive oil over medium heat and add the mushrooms. (I used Shiitake Mushrooms.)
- Cook for 5 to 7 minutes to brown them up, then add the mushrooms to the soup pot.
- At this point you can serve for the non-creamy version, or continue on for the creamy version.
For the Creamy Version
- In a small bowl, whisk together the milk, whipping cream, and flour until good and smooth.
- Slowly stir mixture into the soup and increase heat to a gentle boil and the soup will thicken. Serve.
Notes
Low cost.
The Real Person!
The Real Person!
Restaurant quality! This is outstanding soup, very well received by the Thai family. I ate one bowl of soup as the clear broth version and two bowls as the creamy version, this is good chow! Highly recommended. I used Shiitake mushrooms for this, when prepping the mushrooms the stems are removed, keep the stems, freeze for use later to make a soup stock.