What better idea than using your mushrooms for a tasty Russian mushroom soup? This recipe is truly easy to make and the best idea for a cold or rainy day. You can surprise your family with this soup, and even if they are hesitant at first, once they try it, they will be convinced. It is also one of those dishes that you can whip up in minutes, which is always helpful with our busy lives these days.
For this dish, you will need mushrooms, potatoes, carrots, leeks, butter, half and half, bay leaf, chicken broth, all-purpose flour, dill, sea salt, and black pepper.
Make This Russian Mushroom Soup for Lunch or Dinner!
Other ingredients that work well include sweet potatoes, butternut squash, turnips, celery, spring onions, olive oil, milk, cream, oregano, vegetable broth, whole wheat flour, almond flour, and basil.
To prepare the dish, begin by cooking the ingredients that will take longer to soften. These include leeks, carrots, and potatoes. For better flavors, cook them in the chicken broth with herbs, salt, and pepper. All in all, the process should take about 20 minutes, but the time may vary depending on the size of your potatoes.
Separately, you should cook your mushrooms in butter. This process allows them to soften, but also gain flavor and aroma. Remember that the mushrooms are key in adding umami to recipes, and by cooking them, you allow all the earthy flavors to come through more.
Finish up the cooking process by adding the mushrooms, flour, and half and half to your pot with the potatoes and veggies. Make sure the flour dissolves at the same time as it thickens your soup.
Serve the soup hot with dill on top. You can also add some chicken or turkey to this soup to make it more filling. Otherwise, serve it as a lunch meal or an appetizer!
Russian Mushroom Soup
2 lb (907 g) potatoes, peel and slice into thin pieces
1 lb (454 g) sliced mushrooms
6 cups (1.4 L) chicken broth
1 cup (237 ml) half-and-half
1/4 cup (32 g) all-purpose flour
5 tbsp butter
2 tsp dried dill
2 tsp sea salt
2 large carrots, sliced
2 leeks, chopped
1 bay leaf
pinch of ground black pepper
- Melt 3 tbsp of butter in a large saucepan,
- Cook leeks and carrots for 5 minutes.
- Add chicken broth, dill, bay leaf, salt and pepper.
- Add in potatoes and cook for another 20 minutes until tender.
- Melt the remaining butter in a skillet and fry the mushrooms for 5 minutes.
- Add fried mushrooms into the soup.
- Mix flour and half-half until smooth.
- Stir the flour mixture into the soup, stirring slowly until soup thickens.
- Garnish with dill and serve.
Looking to try another tasty and nutritious mushroom dish? Check out this Beany Mushroom Stir Fry recipe!