Recipe: Russian Mushroom and Potato Soup

Russian Mushroom and Potato Soup

5 T. butter (divided)
2 leeks, chopped
2 large carrots, chopped
6 cups chicken broth
2 t. dill weed
2 t. salt
5 cups peeled,diced potatoes
1 lb. mushrooms, sliced
1 cup half and half
2 T. flour

In large kettle, saute leeks and carrots in 3 T. butter, 5 minutes, or until soft.

Stir in chicken broth, dill, salt and potatoes, bring to a boil, reduce heat simmer 20 minutes, or until potatoes are just tender.

Meanwhile, in skillet, melt remaining butter and saute mushrooms until golden rown. Stir together half and half and flour.

Stir half and half mixture and sauteed mushrooms into soup. Cook, stirring constantly until mixture thickens and comes to a boil.

Serve.

Lisa