RUSSIAN MUSHROOM AND POTATO SOUP
I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!
Provided by DTERESA
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 12
Number Of Ingredients 13
Steps:
- 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.
- Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
- 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.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Cholesterol 22.7 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 928.1 mg, Sugar 2.9 g
RUSSIAN MUSHROOM AND POTATO SOUP (LIGHTER VERSION)
This is particularly great for the cooler fall months. It's a lightened up version of similar recipes, and it reduces calories from over 430 to about 275 per serving by using low-fat and low-sodium ingredients and replacing butter with olive oil for sautéing the vegetables. The original recipe states the recipe yields 12...
Provided by Vickie Parks
Categories Cream Soups
Time 1h
Number Of Ingredients 14
Steps:
- 1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
- 2. Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup.
- 3. In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
- 4. To serve, garnish each bowl of soup with a sprig of fresh dill and crumbled bacon (if desired).
RUSSIAN POTATO MUSHROOM SOUP
Make and share this Russian Potato Mushroom Soup recipe from Food.com.
Provided by newmama
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- melt 3 tbs of butter in a large saucepan.
- saute carrot, onion and celery about 5 minutes.
- add potatoes, dill, salt, pepper and broth.
- bring to a boil, reduce heat, cover and simmer about 20 mins until potatoes are tender but not mush.
- take out about 1/4 of the veggies and mash or puree them in a blender and return it to the pot (this is optional but I think it's better).
- stir flour into cream until smooth and add it to the pot.
- stir in sour cream until smooth.
- simmer until it thickens to desired consistency.
- i serve this with fresh baked bread and salad.
Nutrition Facts : Calories 430.3, Fat 25.2, SaturatedFat 15.1, Cholesterol 65.4, Sodium 1496.6, Carbohydrate 40.5, Fiber 5.4, Sugar 5.3, Protein 13.1
RUSSIAN MUSHROOM AND POTATO SOUP (LIGHTER VERSION)
A recipe I found on the myrecipes.com website that's great for the cooler fall months. It's a lightened up version of similar recipes that reduces calories from over 430 to about 275 per serving by using low-fat and low-sodium ingredients and replacing butter with olive oil for sautéing the vegetables. The original recipe states the recipe yields 12 servings. But as the main portion of our meal (served with bread), it was closer to about 9 or 10 servings. Some of the reviews stated they sprinkled bacon bits on top of each serving, but we enjoyed it just as it's written.
Provided by Northwestgal
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
- Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup.
- In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
- To serve, garnish each bowl of soup with a sprig of fresh dill.
Nutrition Facts : Calories 275.3, Fat 11.3, SaturatedFat 3.2, Cholesterol 10.1, Sodium 680.8, Carbohydrate 36.9, Fiber 3.7, Sugar 4.1, Protein 9.4
COPYCAT BENNIGAN'S POTATO SOUP-LIGHTENED VERSION
Adapted from an old issue of Woman's Day magazine. While I haven't tried this recipe yet, I have eaten the soup at Bennigan's and it is delicious, but very rich. This version attempts to recreate the same flavors, but with some lightened ingredients. The real version surely tastes like it contains cream in it - this replaces cream with milk and there is far less butter. Ok, so this still might not be a diet dish, but is healthier than the full fat version. I might even try using evaporated milk in this. This makes 8 small servings or 4-6 larger ones.
Provided by HeatherFeather
Categories Chowders
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Poke potatoes with a fork several times and bake 1 hour or until tender when pierced.
- Let cool slightly, and when you can touch them without burning your fingers, peel potatoes.
- Melt butter in a large stockpot over medium-low heat.
- Add onions and garlic, cover and let sweat 10 minutes, or until soft- but not brown.
- Add 2/3 of the potatoes and mash using a potato masher right in the pot.
- Add chicken broth, milk, and season to taste with salt & pepper.
- Raise the heat slightly to bring mixture to a low simmer (bubbles forming under the surface, but not a boil), stirring occasionally.
- Chop remaining potatoes into small cubes, add to soup, and stir gently; keep heating until soup warmed through.
- Ladle into serving bowls and garnish with any or all of the optional toppings.
RUSSIAN MUSHROOM PELMENI
"These stunning Russian dumplings came from Siberia, the region of severe winters! The dish is super-popular in Russia, so don't miss a chance to try the taste of Russia!" Posting for safekeeping. From vegelicacy.com. I love mushroom ravioli with cheese sauce so think these would be good also. Like that this is smaller batch. Am unsure of how long this takes to do but think it might take quite awhile. Also think dough might get tough if handled too much. Like the idea of salt and bay leaf in water later. Other places say you can make pelmeni and freeze raw and then cook from frozen state which would be great for busy families.
Provided by WiGal
Categories Russian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the mushrooms, cut them into small cubes.
- Peel the onion, cut it finely.
- Heat the dry skillet over high heat, add the mushrooms, cover with a lid. Once the mushroom moisture is released, take off the lid and cook until the water evaporates.
- Then add 1 tablespoon oil, onion and saute over low heat for 10 minutes. Turn off the heat and allow to cool.
- Meanwhile make the dough. In a bowl mix together the flour, 1 teaspoon salt, 3/4 cup of just boiled water and 4 tbsp oil. Knead well until the dough is smooth and elastic.
- Take about 1/4 of the dough, roll it out into a thin (but not transparent) sheet. Using a small glass, cut into 2.5-inch (6 cm) circles. Take the scraps, add more dough and repeat the procedure until all the dough is cutted into nice circles.
- Put some filling in the center of each round.
- Fold over and using your fingers press tighly the edges together to create a half-moon shape.
- Next, bring the two ends together and pinch them. Make sure there is no holes in your pelmeni. Repeat for all the dough, you will get about 40 pelmeni at the end.
- Bring a pot of water to boil, salt to taste (1 tsp), add 2 bay leaves. Put the pelmeni into boiling water, and cook, stiring carefully until they all float to the top.
- After boiling, cook for 5-6 minutes over low heat. Serve with olive oil, sprinkle with black pepper and chopped parsley or dill.
Nutrition Facts : Calories 416.4, Fat 18.1, SaturatedFat 2.4, Sodium 1171.3, Carbohydrate 54.4, Fiber 3.4, Sugar 3.8, Protein 10.6
MUSHROOM AND POTATO SOUP
I found this recipe in a small handbook published by Countdown Supermarkets. Issue 3. It sounds like a hearty winter meal. Serve with toasted Rye Bread.
Provided by Kiwi Kathy
Categories < 60 Mins
Time 40m
Yield 4 helpings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and thyme. Cook for 5 minutes stirring frequently. Add the potatoes and cook for a further 5 minutes.
- Increase to high heat and add the mushrooms and cook for a further 5 minutes.
- Add the vegetable stock and bring to boil. Reduce heat and cook for 10 minutes, stirring occasionally.
- Blend or process soup, pour into a clean saucepan and stir in the cream. Season with salt and pepper and heat gently.
- Serve in bowls sprinkled with thyme and rye bread toast.
Nutrition Facts : Calories 320.8, Fat 18.3, SaturatedFat 7.9, Cholesterol 40.8, Sodium 27.5, Carbohydrate 35, Fiber 5.1, Sugar 4.5, Protein 7.5
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