Russian Potatoe Soup

Ingredients:



    * 5 tablespoons(70g)butter,divided
    * 2 leeks,chopped
    * 2 large carrots, sliced
    * 6 cups(1420ml)chicken broth
    * 2 teaspoons(10g)dried dill weed
    * 2 teaspoons(10g)salt
    * 1/8 teaspoon(0.3g)ground black pepper
    * 1 bay leaf
    * 2 pounds potatoes(910g), peeled and diced
    * 1 pound fresh mushrooms(455 g), sliced
    * 1 cup(235ml) half and half
    * 1/4 cup(30g) all purpose flour
    * fresh dill weed for garnish(optional).

Directions

   1. Melt 3 tablespoons(42 g) butter in a large saucepan over medium heat. Mix in leeks and carrots and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes. Cover and cook 20 minutes or until potatoes are tender but firm. Remove and discard the bay leaf.
   2. Melt the remaining butter in a skillet over medium heat and saute the mushrooms 5 minutes until lightly browned. Stir into the soup.
   3. In a small bowl mix the half-and-half and flour until smooth. Stir into soup to thicken. Garnish each bowl of soup with fresh dill to serve.

Yield: 12 servings