Mushroom and Potato Soup
- 5 tbsp butter
- 2 leeks, chopped
- 2 carrots, sliced
- 1500 ml chicken broth
- 1 tsp dill seeds
- 2 tbsp salt
- 1 ground black pepper
- 1 bay leaf
- 1 kg potato, peeled and diced
- 500 grams Mushrooms, sliced
- 250 ml half-and-half
- 40 grams all-purpose flour
- Melt 3 tablespoons of butter in a large saucepan over medium hwat
- Mix in leek and carrot, cook for 5 minutes.
- Pour broth and season with dill, salt, bay leaf and some ground pepper.
- Mix in potatoes.
- Cover and cook for 90 minutes.
- Until potatoes are soft.
- Whilst the soup is cooking.
- Melt the remaining 2 tablespoons of butter in a skillet and saute the mushrooms for 5 minutes, until lightly brown.
- Stir into the soup.
- In a small bowl, mix together the half-and-half and flour until smooth.
- Once the soup is done pour the half-and-half mixture into the soup and stir well to thicken.
- Discard the bsyleaf and serve.
butter, leeks, carrots, chicken broth, dill seeds, salt, ground black pepper, bay leaf, potato, mushrooms, flour
Taken from cookpad.com/us/recipes/353757-mushroom-and-potato-soup (may not work)