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Russian Mushroom And Potato Soup

beef, mushrooms, russian, soups, spreads

5 tablespoon butter; divided
2 leeks; chopped
2 large carrots; chopped
6 cup chicken broth
1 tablespoon chopped fresh dill; or
2 teaspoon dillweed
2 teaspoon salt
1 dash pepper
1 bay leaf
5 cup peeled and diced potatoes
1 lb fresh mushrooms sliced
1 cup half and half; or light crea
2 tablespoon flour

Preparation: In large kettle saute leeks and carrots in 3 T. butter for five minutes or until soft. Stir in chicken broth, dill, salt, pepper, bay leaf, and potatoes. Bring mixture to a boil, reduce heat and simmer for 20 minutes or until potatoes are just tender. Remove bay leaf. Meanwhile, in large skillet melt remaining 2 T. butter and saute mushrooms about five minutes or until golden. Stir together light cream and flour. Stir cream mixture and sauteed mushrooms into soup. Cook, stirring constantly until mixture thickens and comes to a boil. Serve garnished with fresh dill if desired. Makes about 14 cups (that go fast)

Yield: 8 servings

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