Recipe Russian Mushroom and Potato Soup (Holiday)

Required Ingredients:

• 5 tablespoons butter, divided
• 2 leeks, chopped
• 2 large carrots, sliced
• 6 cups chicken broth
• 2 teaspoons dried dill weed
• 2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 2 pounds potatoes, peeled and diced
• 1 pound fresh mushrooms, sliced
• 1 cup half-and-half
• 1/4 cup all-purpose flour
• fresh dill weed, for garnish (optional)

Preparing/Cooking:

• Melt 3 tablespoons butter in a large saucepan over medium heat.
• Mix in leeks and carrots, and cook 5 minutes.
• Pour in broth.
• Season with dill, salt, pepper, and bay leaf.
• Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm.
• Remove and discard the bay leaf.
• Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned.
• Stir into the soup.
• In a small bowl, mix the half-and-half and flour until smooth.
• Stir into the soup to thicken.
• Garnish each bowl of soup with fresh dill to serve.

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