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Russian Mushroom and Potato Soup

A recipe for Russian Mushroom and Potato Soup
Course Soup
Cuisine Russian
Keyword mushroom, potato, Russia, Russian, soup
Prep Time 15 minutes
Cook Time 35 minutes
0 minutes
Total Time 50 minutes
Servings 10 Servings


  • 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


  • 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.