Hearty Mushroom Soup|Print

Servings: 12

Butter

5 tbsps, divided

Leeks

2, chopped

Carrots

2, sliced

Fresh mushrooms

1 lb, sliced

Half-and-half

1 cup

All-purpose flour

1/4 cup

Chicken broth

6 cups

Dried dill weed

2 tsps

Salt

2 tsps

Ground black pepper

1/8 tsp

Bay leaf

Potatoes

2 lbs, peeled and diced

Fresh dill weed

for garnish

Hearty Mushroom Soup

Prep:

20 m

Cook:

40 m

Ready in:

60 m

In a saucepan, melt 3 tbsps butter. Add leeks and sliced carrots. Cook for 5 minutes. Add chicken broth. Add 2 tsps dried dill weed, salt, ground black pepper, and bay leaf. Add diced potatoes. Cook for 20 minutes, covered, until the potatoes are tender. Discard bay leaf.
In a skillet, melt 2 tbsps butter. Add mushrooms. Saute for 5 minutes, or until browned. Add the mushrooms to the saucepan.
Mix half-and-half and all-purpose flour in a bowl until smooth. Stir into the soup. Before serving, garnish with dill. Serve and enjoy your Mushroom Soup!