Ah, the allure of a steaming bowl of soup when the chill sets in—it’s like a cozy hug in a mug! There’s something uniquely comforting about the earthy flavors of mushrooms mingling with tender potatoes in this hearty Russian delight; it takes me back to those frosty evenings spent in Grandma’s kitchen. And while it may not be as famous as borscht, this soup has a way of wrapping you up in warmth, filling not just your belly but your soul too.
Steps
- Begin by melting 3 tablespoons of butter in a large saucepan over medium heat. Add chopped leeks and sliced carrots, cooking for about 5 minutes until they start to soften. Pour in the chicken broth, then season with dried dill, salt, pepper, and a bay leaf.
- Add the diced potatoes to the pot, cover, and let the mixture simmer for 20 minutes until the potatoes are tender but not falling apart. Once done, remove and discard the bay leaf.
- In a separate skillet, melt the remaining butter over medium heat. Add the sliced mushrooms and sauté for around 5 minutes until they are lightly browned, then stir them into the soup.
- In a small bowl, combine the half-and-half with flour, whisking until smooth. Gradually stir this mixture into the soup to thicken it slightly.
- Serve the soup hot, garnishing each bowl with a sprig of fresh dill for added flavor and presentation.
Ingredients
- 5 tablespoons butter, divided
- 2 leeks, chopped
- 2 large carrots, sliced
- 6 cups chicken broth
- 2 teaspoons dried dill weed
- 2 teaspoons salt
- ? 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
- 1 sprig fresh dill weed, for garnish
Nutritional Values
Total Calories | 2004 | Total Fat | 96g | Saturated Fat | 60g | Cholesterol | 276mg | Sodium | 11136mg | Total Carbohydrate | 252g | Dietary Fiber | 36g | Total Sugars | 36g | Protein | 60g | Vitamin C | 228mg | Calcium | 600mg | Iron | 12mg | Potassium | 6492mg |
FAQ
- Can I use a different type of stock instead of chicken broth?
- Yes, you can substitute chicken broth with vegetable stock if you prefer a vegetarian version of the soup. This will still provide a rich flavor profile to the dish.
- Is it possible to make this soup creamier?
- Certainly! If you desire a creamier texture, you can increase the amount of half-and-half or even add a splash of cream. Adjust to your taste preference.
- What can I do if I don’t have dill on hand?
- If dill is unavailable, you can substitute it with other herbs like thyme or oregano. These herbs offer a different but complementary flavor to the soup.
- How can I add more flavor to the soup?
- You might consider incorporating additional spices such as garlic, paprika, or onion powder to enhance the flavor. You can also adjust seasoning to taste after the soup is cooked.
- Can this recipe be adjusted for fewer servings?
- Yes, you can easily adjust the ingredient quantities to make fewer servings. Simply halve or quarter the ingredient amounts to suit your needs.
Tips
- When sautéing the mushrooms, ensure they are lightly browned to enhance their flavor before adding them to the soup.
- Consider adding garlic or adjusting spices like thyme, oregano, or paprika for a different flavor profile.
- If you prefer a vegetarian version, substitute the chicken broth with vegetable stock.
- For a thicker soup, mix the half-and-half and flour thoroughly to avoid lumps before adding it to the soup.
Equipment
- Large saucepan – Needed for cooking the main components of the soup.
- Skillet – Required for sautéing the mushrooms.
- Mixing bowl – Used for mixing the half-and-half and flour.
- Kitchen scale – Useful for accurately measuring the weight of ingredients like potatoes and mushrooms.
- Vegetable peeler – For peeling the potatoes.
- Knife set – Essential for chopping leeks, carrots, and slicing mushrooms.
- Cutting board – Needed for preparing the vegetables.
