Russian Mushroom and Potato Soup

Russian Mushroom and Potato Soup

Soups, Stews and Chili Soup Vegetable Soup

I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!

Servings per recipe: 12
Calories per serving: 167
Preparation time: 20m
Total cooking time: 1h


  • 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
  • 1/4 cup all-purpose flour
  • fresh dill weed, for garnish (optional)


  • 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.

Nutrion facts:

Total Fat 7.7g 12%
    Saturated Fat 5.0g  
Cholesterol 23mg 8%
Sodium 928mg 37%
Potassium 541mg 15%
Total Carbohydrates 21.2g 7%
Dietary Fiber 2.7g 11%
Protein 4.5g 9%
Sugars 3g  
Vitamin A 2490IU  
Vitamin C 19mg  
Calcium 50mg  
Iron 1mg  
Thiamin 0mg  
Niacin 3mg  
Vitamin B6 0mg  
Magnesium 30mg  
Folate 36mcg