Feel all those cozy vibes with this easy and hearty mushroom soup!
INGREDIENTS
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
1
Potatoes
2 lbs, peeled and diced
Fresh dill weed
for garnish
DIRECTIONS
- 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!
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