Potato and Mushroom Soup

Melt half of the butter in a large saucepan over medium heat. Mix in leeks and carrots and cook 5 minutes. Pour in stock. 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 frying pan over medium heat and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.

In a small bowl, mix the single cream and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.