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Large saucepan, or stock pot
Medium skillet
Small mixing bowl
Ingredients:
5 Tbsp butter, divided, OR 2 Tbsp olive or grapeseed oil (Butter recipe)
1 medium onion, diced
2 large carrots, sliced
2 stalks of celery, chopped
6 cups chicken broth, OR vegetable broth
2 tsp dried dill weed
2 tsp salt
1/8 teaspoon ground black pepper
1/8 tsp paprika
1 bay leaf
4 cups cooked mashed potatoes (leftovers are fine), OR 2lbs fresh potatoes, diced
1 pound fresh mushrooms, sliced, OR 1 can mushrooms, drained
1 cup half-and-half, OR 1 cup milk
1/4 cup all-purpose flour
Directions:
Over medium-high heat, melt 3 Tbsp butter in a large pot.
Add onion, carrots, and celery.
Cook until the onions become translucent.
Stir in the broth.
Add dill, salt, pepper, paprika, and bay leaf.
Stir until well mixed.
Add the potatoes
For mashed potatoes, cook until the soup begins to bubble, OR, with fresh potatoes, until potatoes are tender but firm.
Remove and discard the bay leaf.
Reduce to heat to simmer.
Melt the remaining butter in a skillet over medium heat.
Add the mushrooms and saute until lightly browned.
Stir the mushrooms into the soup.
In a small bowl, mix the half-and-half and flour, stirring until a smooth paste forms.
Add to the soup, stirring constantly to prevent clumping.
Remove from heat and serve.
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Sprinkle with finely chopped green onions, scallions, or leeks just before serving.
We like to crumble crisp bacon into the bottom of each serving bowl.
Try your favorite grated cheese as a garnish (we like cheddar!)
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