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Mushroom Potato Soup




Source of Recipe


by Shanny, from Greeley Daily Tribune


List of Ingredients




5 tbsp. butter
2 cups sliced leeks (or green onion)
1½ cups sliced carrots
6 cups chicken broth
2 tsp. dill weed
1 tbsp. salt
1/8 tsp. black pepper
1 medium bay leaf
5 cups potatoes, peeled & diced
1 pound sliced sautéed mushrooms
1 cup half & half
1/4 cup flour


Recipe



Sauté leeks and carrots in 3 tbsp. of the butter. Add broth, dill weed, salt, pepper, bay leaf, and potatoes, bring to a boil, reduce heat and simmer until potatoes are tender.

In the meantime, sauté mushrooms in remaining butter. When potatoes are tender, remove bay leaf. Add flour to cream and blend until smooth. Add mushrooms & cream to soup mixture. Cook over moderate heat, stirring constantly, until thickened. Garnish with more dill, if desired. Makes 14 cups, or 8 - 10 servings.