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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Melt 3 tablespoons 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 the soup to thicken. Garnish each bowl of soup with fresh dill to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	5	tablespoons	divided	427.5	19.6425	13.3575	36.0
leek	2		chopped	108.58	25.186999999999998	2.67	0.534
carrot	2		sliced	59.04	13.7952	1.3392	0.3456
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
dill weed	2	teaspoons		0.1595	0.026000000000000002	0.0128	0.0042
salt	2	teaspoons		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
bay leaf	1			-	-	-	-
potato	2	pounds	peeled diced	698.5331	158.6668	18.5973	0.8165
mushroom	1	pound	sliced	154.2216	30.799	10.1605	2.2226
half	1	cup		-	-	-	-
purpose flour	1/4	cup		-	-	-	-
dill weed				0.1595	0.026000000000000002	0.0128	0.0042

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.