Russian Mushroom and Potato Soup Recipe
I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!
I rarely give any recipe 5 stars, but this one earned it. It was delicious and pretty easy. It didn't thicken as much as I expected, so maybe next time I will make a rioux. I was afraid that much dill would be too much but it wasn't. Now for the tweaks. I added a chopped red pepper because I had it and wanted to use it before it spoiled. Also, I added a couple cloves of minced garlic and a tablespoon or two of sour cream. To the sauteing mushrooms I added salt and a little Worcestershire sauce. And I cooked the whole thing in the slow cooker which is really good for soups. I think you could use this for any kind of mushrooms and it would come out well. I think it also makes a wonderful base soup to which you could add some chicken and more potatoes to make a more meal-like dish.
I loved this soup! :D My husband and I were skeptical, nevering having had Russian cuisine before. However, we are VERY happy with this soup and will be making it again! The ONLY changes I made were 2 tbls (heaping) of Sour Cream and I substituted Whole Milk for 1/2 and 1/2 since I had none. Also - we garnished with "Fiesta-blend" cheese. Five stars, all the way!!
I don't like mushrooms but I wanted to branch out and give this a try. Overall, I really liked this soup but I think if I make it again I'll leave out the mushrooms or substitute something else in their place. I also used onions in place of the leeks.
This soup is fantastic!!!! I made it last night for dinner and it was a huge hit. I did take some of the suggestions made by others like mashing about 1/2 a cup of the potatoes and adding them back in for a thicker soup and using sour cream instead of the half and half. Other than that kept everything else the same. Thanks so much for this great recipe.
This soup is delicious! It was finished by the end of dinner, and everyone said it was wonderful. It did, however, call for too much butter. I would recommend cutting the amount in half. Also, I cooked the potatoes in a separate pot and then puréed them. It made the base creamier with a thicker and more filling consistency which I highly recommend. Will make again!
No changes needed in this soup, I made it as is and had a ton of compliments.
I hate when people alter the recipe and then rate the recipe based on the changes they made. I believe rating should be on the recipe as it is written. That being said, we're giving this one 5 stars. I can see how some of the suggested additions/adjustments could be good as well, but the recipe is wonderful as is. The aroma, flavor and texture were all good enough that I could see this soup served at a fine restaurant. The ingredients all worked together very well and there wasn't anything that seemed out of place. I was worried about the dill and thought it would overpower but it definitely does not. I can see how some people might find this soup to be a little on the heavy side (with the half-and-half and the butter) or salty side (with the use of regular chicken broth), but personally I don't think anything needs to be done. I think it's a good fall soup worth trying.
We loved this soup I will add to my many tradition's for fall
excellent I change a couple of things I used a cup of sour cream instead of the cream and I did not have mushrooms so I used cabbage. this recipe is great a real winner