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
- 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
- Fresh dill
- 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.