Russian Mushroom and Potato Soup 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).