This Russian Mushroom and Potato Soup from Natasha’s Kitchen is a warm and comforting vegetable-packed soup that is perfect for the cold winter temperatures we have been experiencing. The Florida panhandle had quite the variation of weather last week. Our area went from 70 degree F temperatures at the beginning of the week to an ice storm midweek that shut down the city for a couple of days and right back to 70 degrees for the weekend. The soup has only a little prep work, a handful of ingredients, and is ready in about 30 minutes. The result is quite a bit of food. There were plenty of leftovers to last us a couple of days.
I used baby bella mushrooms, but really any of your favorites will work well or even a mixture. If they were available here, I would love to try the soup with chanterelles (lisichki in Russian).
Russian Mushroom and Potato Soup Recipe
Adapted from Natasha’s Kitchen
Russian Mushroom and Potato Soup
Ingredients
- 3 tablespoons unsalted butter
- 2 large carrots peeled and sliced
- 4 green onions chopped
- 6 cups chicken broth
- 2 teaspoons freshly chopped dill
- 1 bay leaf
- 1 teaspoon salt
- Pinch freshly ground black pepper
- 4 medium potatoes peeled and diced
- 2 tablespoons olive oil
- 1 pound fresh baby bella mushrooms sliced
- 1 cup half and half
- 1/4 cup all purpose flour
For Serving:
- Fresh dill
Instructions
- In a large pot, melt butter over medium heat. Add the carrots and green onions and stir occasionally for 5 minutes. Pour in the chicken broth and season with dill, bay leaf, salt, and pepper.
- Stir in the potatoes, cover, and cook until the potatoes are just tender, about 20 minutes.
- While the potatoes are cooking, heat olive oil in a skillet over medium high heat. Once heated, add the mushrooms and cook until beginning to darken, 5-7 minutes. Stir into the soup once the potatoes are tender.
- In a small bowl, whisk together half and half and flour until no lumps remain. Stir the soup while slowly pouring in the half and half mixture. Increase heat to medium high to boil until the soup thickens. If needed, season with more salt and pepper.
- Garnish with fresh dill and serve warm.
Justina Green
I made this recipe last night and it was amazing! It was very easy to make and tasted great! I will definitely make this again! Thank you for sharing this recipe!
Tara
I’m so glad you enjoyed it!
Vicki Flores
I normally don’t comment on recipe blogs, but I do have to say I made this over the weekend, and we are all officially obsessed with this soup! Delicious and so easy to prepare!
Sara
Wow, this soup is so good! It’s simple but flavorful. All the ingredients come together to really make something special. I changed it slightly to my liking (a little less green onion and used gluten-free flour) but I think the recipe really is perfect. Thanks for sharing!
Olya
This soup was amazing, the aromas of the soup were all through my house. I love dill so I added a lot more to mine. Also I did not have half and half or any substations for it so I left it without the cream and flower and it’s still incredible. Taste like a soup my Russian Aunt used to make.
Tara
Thank you so much Olya! So happy to hear!