5 tbsp butter (divided use)
2 leeks, chopped (about 2 c)
2 large carrots, sliced (about 1 1/2 c)
6 c chicken broth
1 tbsp chopped fresh dill or 2 tbsp dry dill
2tsp salt
1/8 tsp ground black pepper
2 lbs potatoes, peeled, diced (about 5 c)
1 lb fresh mushrooms (about 5 c) or 2 cans (6-8 oz each) sliced mushrooms
1 c half and half or light cream
1/4 c flour
In kettle, melt 3 t butter. Add leeks and carrots. Saute 5 minutes. Stir in broth, dill, salt, pepper and add potatoes. Simmer, covered until potatoes are just tender, about 20 minutes.
Meanwhile rinse, pat dry and slice fresh mushrooms or drain canned.
In large skillet, melt remain 2 t butter. Add mushrooms and saute until golden, about 5 minutes. combine half and half or light cream with flour. Stir into soup along with mushrooms, Cook and stir until soup is lightly thickened.
Serve garnished with fresh dill
2 leeks, chopped (about 2 c)
2 large carrots, sliced (about 1 1/2 c)
6 c chicken broth
1 tbsp chopped fresh dill or 2 tbsp dry dill
2tsp salt
1/8 tsp ground black pepper
2 lbs potatoes, peeled, diced (about 5 c)
1 lb fresh mushrooms (about 5 c) or 2 cans (6-8 oz each) sliced mushrooms
1 c half and half or light cream
1/4 c flour
In kettle, melt 3 t butter. Add leeks and carrots. Saute 5 minutes. Stir in broth, dill, salt, pepper and add potatoes. Simmer, covered until potatoes are just tender, about 20 minutes.
Meanwhile rinse, pat dry and slice fresh mushrooms or drain canned.
In large skillet, melt remain 2 t butter. Add mushrooms and saute until golden, about 5 minutes. combine half and half or light cream with flour. Stir into soup along with mushrooms, Cook and stir until soup is lightly thickened.
Serve garnished with fresh dill