Russian Mushroom and Potato Soup

This creamy Russian mushroom and potato soup recipe features tender potatoes, sautéed mushrooms, and fresh dill in a rich, flavorful broth. Perfect for easy weeknight dinners or cozy meals, this hearty soup is simple to prepare with common ingredients like chicken broth, half and half, and fresh vegetables. Ideal for those seeking a comforting, homemade soup with a smooth, thick texture and aromatic herbs.

Ingredients

• 4 to 5 medium potatoes, peeled and diced
• 1 pound fresh mushrooms, sliced
• 1 cup half and half
• 2 large carrots, sliced
• ½ cup chopped green onion (fresh or frozen)
• 6 cups chicken broth
• ¼ cup all-purpose flour
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 teaspoons chopped dill (fresh, dried, or frozen), plus extra for garnish
• 1 bay leaf
• 1 teaspoon salt (plus more to taste)
• 1/8 teaspoon ground black pepper

Instructions

1. In a large soup pot, melt the butter over medium heat. Add the sliced carrots and green onions, sautéing for about 5 minutes until softened.
2. Pour in the chicken broth, then season with salt, pepper, 2 teaspoons of dill, and add the bay leaf.
3. Add the diced potatoes to the pot, cover, and cook for 15 to 20 minutes until the potatoes are tender but still firm.
4. While the potatoes cook, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 5 to 7 minutes until they turn golden brown. Transfer the mushrooms to the soup pot.
5. In a separate bowl, whisk together the half and half and flour until smooth. Slowly pour this mixture into the soup, stirring continuously. Bring the soup to a gentle boil to allow it to thicken.
6. Remove the bay leaf, adjust salt if needed, and serve hot, garnished with extra dill.

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Why You’ll Love This Recipe

• Comforting and hearty: A rich, creamy soup packed with tender potatoes and earthy mushrooms.
• Easy to prepare: Minimal ingredients and simple steps make it a great weeknight dinner.
• Flavorful and aromatic: Fresh dill and sautéed mushrooms add depth and complexity to every bite.

Tips

• Sauté mushrooms until golden for the best flavor.
• Whisk the flour and half-and-half well to avoid lumps in the soup.
• Use fresh dill if possible, but dried or frozen work well too.

Variations and Substitutions

• For a vegetarian option, replace chicken broth with vegetable broth.
• Swap half and half for heavy cream or whole milk for different richness levels.
• Add garlic or thyme for additional flavor complexity.

FAQs

Can I use canned mushrooms instead of fresh?
Fresh mushrooms are best, but canned can be used in a pinch—drain well before adding.

Is this soup freezer-friendly?
Yes, freeze in an airtight container for up to 3 months. Reheat gently to prevent curdling.

Can I make this soup dairy-free?
Use coconut milk or almond milk with a thickener like cornstarch instead of half and half.

Serving Suggestions

• Serve with crusty bread or warm rolls for dipping.
• Garnish with extra fresh dill or chopped green onions for a fresh finish.
• Pair with a side salad for a balanced meal.

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