Total Time)
45 mins:
Cook Time)
30 mins:
Prep Time)
15 mins:
Yield)
12 servings:
Servings)
12:
Ingredients:
2 large carrots sliced
2 teaspoons dried dill weed
1.8 teaspoon ground black pepper
2 pounds potatoes peeled and diced
1 cup half and half
5 tablespoons butter divided
6 cups chicken broth
2 leeks chopped
2 teaspoons salt
1 bay leaf
1.4 cup all purpose flour
1 pound fresh mushrooms sliced
1 sprig fresh dill weed for garnish
Directions:
Step.1
In a large sauté pan over medium heat, add 3 tablespoons (butter)? Add the carrots and leeks, and cook for about 4 to 5 minutes? Add the broth? Season with pepper, dill, bay leaves, and salt? Add the (potatoes), cover and cook for about 18 to 20 minutes, or until (the potatoes) are tender but still firm? Remove and discard the (bay leaves)?
Step.2
Melt the remaining butter in a pan over medium heat, and sauté the mushrooms for 4 to 5 minutes until lightly browned and add to the soup.
Step.3
In a small (bowl) mix the half and half mixture and flour until smooth? And add to the (soup) to (thicken)? Serve each bowl of soup garnished with fresh dill?
Step.4
Full enjoy
Nutrition Facts:
Per - Serving
5g
Protein
8g
Fat
167
Calories
21g
Carbs
Tags:
Soup