Russian Potato & Mushroom Soup
- Number of Servings: 10
Ingredients
1 Leek, chopped 1 Large Carrot, Sliced 6 Cups of Chicken BrothButter, salted, 5 tbsp Dill weed, dried, 2 tsp 2 Garlic Cloves, ChoppedSalt, 1 tsp Black Pepper, to taste1 Bay Leaf 1.5 - 2 lbs Potatos, diced1 lb Mushrooms Sliced 1/4 Cup Flour 1 Cup Fat Free 1/2 & 1/2 4 tbs Light Sour Cream
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks, Garlic 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, Sour Cream and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve
Serving Size: Makes 11 Servings
Number of Servings: 10
Recipe submitted by SparkPeople user AUBRISCHAETZLE.
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, Sour Cream and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve
Serving Size: Makes 11 Servings
Number of Servings: 10
Recipe submitted by SparkPeople user AUBRISCHAETZLE.
Nutritional Info Amount Per Serving
- Calories: 150.5
- Total Fat: 6.7 g
- Cholesterol: 21.7 mg
- Sodium: 893.6 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 1.5 g
- Protein: 3.7 g
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