This continues with my confession that I gave last time. I still have a problem with mushroom texture. Yep, I’m not a fan of it. Kinda rubbery. I ate this Russian Mushroom and Potato Soup, and enjoyed it too, but I let my kids pick the mushrooms out.
First off, the mushrooms that I used were an “Exotic Medley” of Shitake, Oyster, Portabella & Button. There is a mushroom grower nearby, Loveday Mushroom Farms. So, finding nice fresh mushrooms here isn’t a problem.
- 5 tablespoons olive oil (or butter)
- 2 leeks, chopped
- 2 carrots, sliced
- 6 cups low sodium gluten-free chicken broth
- 2 teaspoons dried dill weed
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 2 pounds potatoes, peeled & diced
- 1 pound fresh mushrooms, sliced
- 1 cup sour cream (or half and half)
- fresh dill weed, for garnish (optional)
- Over medium heat, heat 3 tablespoons oil in dutch oven or large pot. Add leeks and carrots. Cook for 5 minutes. Pour in broth. Season with dill, salt, pepper and bay leaf. Mix in potatoes, cover and cook for 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
- Using a stick blender or potato masher, blend until about half of the mixture is pureed. This will give you a nice creamy soup without having to thicken it later.
- Heat the remaining 2 tablespoons oil in a skillet over medium heat, and saute the mushrooms for 5 minutes, until lightly browned. Stir into the soup.
- Just before serving, stir in the sour cream (or half & half, if you prefer). Garnish each bowl with fresh dill weed, if desired.