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Mushroom potato soup

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Ingredients/Components

milk - 1 c
salt - 2 tsp
flour - 1/4 c
butter or oleo - 5 Tbsp
pepper - 1/8 tsp
bay leaf - 1 item
potatoes, peeled and diced - 2 lb
large carrots, sliced - 2 item
chopped fresh dill or 2 tsp - 1 Tbsp
leeks, chopped - 2 item
boiling water or chicken broth - 6 c
fresh mushrooms or 2 cans, sliced 8 oz - 1 lb

How to make mushroom potato soup:

In a kettle, melt 3 tablespoons of the butter; add leeks and carrots. Saute for 5 minutes. Stir in water, dill, salt, pepper and bay leaf. Add potatoes. Simmer, covered, until potatoes are just tender, about 20 minutes. Remove bay leaf. Rinse, pat dry and slice fresh mushrooms or drained canned mushrooms. In a large skillet, melt remaining 2 tablespoons butter. Add mushrooms; saute about 5 minutes. Combine milk with flour; stir in soup along with mushrooms. Cook and stir until lightly thickened. Makes about 14 cups.

Recipe categories: Potato, Soups & stews, Bisques/cream soups.

Rating:

3.5

Average rating: 3.5, total votes: 6

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