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Mushroom Potato Soup




Source of Recipe


Greeley Daily Tribune






List of Ingredients



• 5 tbsp. butter
  
• 2 cups sliced leeks (green onion works, but not as well)
  
• 1-1/2 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 sauteed mushrooms
  
• 1 cup cream or half & half
  
• 1/4 cup flour
  






Instructions



1. Saute leeks and carrots in 3 tbsp. of the butter.
   
2. Add broth, dill weed, salt, pepper, bay leaf, and potatoes, bring to a boil, reduce heat and simmer until potatoes are tender.
   
3. In the meantime, saute mushrooms in remaining butter.
   
4. When potatoes are tender, remove bay leaf.
   
5. Add flour to cream and blend until smooth.
   
6. Add mushrooms & cream to soup mixture.
   
7. Cook over moderate heat, stirring constantly, until thickened.
   
8. Garnish with more dill, if desired.
   
9. Makes 14 cups, or 8 - 10 servings.