Russian Mushroom and Potato Soup Recipe – Russian Special
Russian Mushroom and Potato Soup is a warm and hearty blend of diced potatoes, sautéed mushrooms, carrots, and onions simmered in a savory broth and thickened with a creamy base. Flavored with aromatic dill and finished with a touch of richness, this comforting soup offers a satisfying balance of earthy and soothing flavors—perfect for cozy dinners on chilly evenings.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
Russian Mushroom and Potato Soup Ingredients :
- 3 tablespoons unsalted butter
- 2 large carrots, peeled and sliced
- 4 green onions, chopped
- 6 cups chicken broth
- 2 teaspoons freshly chopped dill
- 1 bay leaf
- 1 teaspoon salt
- Pinch of freshly ground black pepper
- 4 medium potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 pound fresh baby bella mushrooms, sliced
- 1 cup half and half
- 1/4 cup all-purpose flour
How To Make Russian Mushroom and Potato Soup
Begin by melting butter in a large pot over medium heat. Add carrots and green onions, stirring occasionally for 5 minutes. Pour in chicken broth and season with dill, bay leaf, salt, and pepper.
Stir potatoes into the pot, cover, and cook until they are just tender, approximately 20 minutes.
Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms and cook until they start to darken, about 5-7 minutes. Stir mushrooms into the soup once the potatoes are tender.
In a small bowl, whisk together half and half and flour until smooth. Gradually pour the mixture into the soup while stirring continuously. Increase the heat to medium-high and bring the soup to a boil until it thickens. Adjust seasoning with salt and pepper as desired.
Garnish with fresh dill and serve the soup warm.
Recipe Notes:
Use a mix of butter and a bit of oil to sauté vegetables for better flavor and texture.
Dice potatoes uniformly so they cook evenly and become tender without falling apart.
Sauté mushrooms separately until golden to deepen their flavor before adding them to the soup.
Mix half-and-half (or milk) with flour to create a smooth slurry—whisk it in to gently thicken the soup without lumps.
Add dill toward the end of cooking to preserve its bright, herbaceous aroma and flavor.
