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
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
Notes
Adapted from Allrecipes.com
Tasty Eats At Home says
All those mushrooms, to me, sound divine! Comforting soup!
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 :).
Mikki says
Oh goodness. I am NOT a fan of mushrooms, but boy would my hubby like this soup.
It does look delicious..
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. 🙂
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.
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 🙂
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. 🙂
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!
Eliana says
This soup looks wonderful! I could surely use a bowl of it on this cold winter day.
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..
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. 😉
comfycook says
I love potato soup and I adore mushroom soup. This sounds like a great choice for me.
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!
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!