Russian Mushroom and Potato Soup

Russian Mushroom and Potato Soup (gluten-free) | The Baking Beauties
 

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.

Russian Mushroom and Potato Soup (gluten-free) | The Baking Beauties

Russian Mushroom and Potato Soup
Author: 
 
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Just before serving, stir in the sour cream (or half & half, if you prefer). Garnish each bowl with fresh dill weed, if desired.
Notes
Adapted from Allrecipes.com

 

Russian Mushroom and Potato Soup (gluten-free) | The Baking Beauties

Comments

  1. Sophie says

    I'm still trying to be courageous and try new mushrooms. My favorite are the portabellas, so good. The combo of mushroom and potato sounds so good… I could even see myself pouring this over chicken :).

  2. Alexa says

    My kids have a problem with the texture as well. My husband and I both love them though. Your soup looks tasty–I would have been happy to pick out the mushrooms for you. :-)

  3. Jenn/CinnamonQuill says

    what a wonderful sounding soup; ill have to give this a try. i've been in a bit of a soup rut lately, ha, so this will be a welcome change.

  4. Colleen/And Baby Makes Five says

    This soup sounds delicious, Jeanine! Unfortunately I'm the only mushroom lover at my house…

    I'm so glad you linked up with me this week! I hope you'll become a regular :)

  5. Jeanine says

    Well, I had thought of pureeing (sp?) it after adding the mushrooms, but then I thought it might make the soup look dirty. This was a very flavourful soup, the herbs used in it were perfect! I even enjoyed the leftovers for days after. :)

  6. Amy @ Simply Sugar and Gluten Free says

    I love mushroom soup – I don't find that they're rubbery unless they're way overcooked. I've pureed mushroom soup before and it has a nice brown color – not dirty looking at all. :) I'd love to have a big bowl of this right now!

  7. betty r says

    Jeanine..I see I missed some fantastic recipes..that's what happens when I leave the country for awhile:) The soup looks just wonderful..I want to get my spoon from the kitchen..

  8. Jeanine says

    Aw, Betty, you make me smile. :) How dare ya leave me here with all this snow! lol Hope you had a great time! I'll even lend you one of my spoons. 😉

  9. Theodora says

    Have made this soup the other night and my husband said it was awesome..Must admit this was the most delish mushroom soup I have made…..This is a keeper…. Tweaked it a little adding dried mushrooms, added beef stock instead and pureed half…..TY Jeanine as always!

  10. Marlene says

    Oh this is a favourite soup of mine now. I think it must be the dill that makes it “Russian”. Since I’ve never liked the texture of cooked mushrooms, after sautéing them, I just add a bit of liquid and purée them! The layers of flavour in this soup make it a real treat!

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