Tuesday, October 16, 2007

Soup Season

Going to give this recipe a whirl tonight - should be perfect to compliment the cold wet weather outside....

Russian Mushroom and Potato Soup (Taken from Allrecipes.com)

Rated: 5 out of 5 by 137 members Prep Time: 20 Minutes
Cook Time: 40 Minutes Ready In: 1 Hour
Yields: 12 servings
INGREDIENTS:
5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)

DIRECTIONS:
1. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
3. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

1 comment:

Jimmy said...

haha, you said 'dill weed'. miller and co. are coming to portland this weekend for his bachelor party. pray for my liver.