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Russian Potato and Mushroom Soup

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A comforting bowl of potato and mushroom soup infused with creamy flavors and aromatic herbs, perfect for warming up on chilly days.

Ingredients

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  • 2 tablespoons of unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 3 medium potatoes, peeled and diced
  • 1 cup of fresh mushrooms, sliced (such as cremini or button)
  • 4 cups of vegetable or chicken broth
  • 1 teaspoon of dried dill
  • 1 teaspoon of salt (or to taste)
  • 1/2 teaspoon of black pepper (or to taste)
  • 1 cup of heavy cream
  • 2 tablespoons of fresh parsley, chopped (for garnish)

Instructions

  1. Sautéing the Base: In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and soft.
  2. Infusing Flavor: Stir in the minced garlic and sauté for an additional minute, being careful not to let it burn.
  3. Building the Body: Add the diced potatoes and sliced mushrooms to the pot, stirring well to combine with the onions and garlic.
  4. Pour the Broth: Pour in the vegetable or chicken broth, ensuring that all the ingredients are well submerged.
  5. Seasoning: Season the mixture with dried dill, salt, and black pepper. Bring the soup to a gentle boil over medium-high heat.
  6. Simmering Until Tender: Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for about 20 minutes, or until the potatoes are tender.
  7. Blending it Up: Use an immersion blender to puree the soup to your desired consistency.
  8. Creamy Finish: Stir in the heavy cream, heating the soup gently to warm through without boiling.
  9. Final Seasoning Check: Taste the soup and adjust the seasoning if needed.
  10. Garnishing: Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.cookingwithmayaa.com/russian-style-potato-mushroom-soup/

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