Russian Mushroom and Potato Soup

Russian Mushroom and Potato Soup 

Russian Recipe Ingredients:

5 tablespoons margarine, separated

2 leeks, slashed

2 enormous carrots, cut

6 cups chicken stock

2 teaspoons dried dill weed

2 teaspoons salt

1/8 teaspoon ground dark pepper

1 narrows leaf

2 pounds potatoes, stripped and diced

1 pound new mushrooms, cut

1 cup creamer

1/4 cup universally handy flour

new dill weed, for decorate (discretionary)

Russian Recipe Instructions

 Soften 3 tablespoons spread in a huge pot over medium hotness. Blend in leeks and carrots, and cook 5 minutes. Pour in stock. Season with dill, salt, pepper, and narrows leaf. Blend in potatoes, cover, and cook 20 minutes, or until potatoes are delicate however firm. Eliminate and dispose of the narrows leaf.

 Soften the leftover spread in a skillet over medium hotness, and saute the mushrooms 5 minutes, until delicately cooked. Mix into the soup. In a little bowl, blend the creamer and flour until smooth. Mix into the soup to thicken. Embellish each bowl of soup with new dill to serve.