Russian Mushroom Potato Soup Recipe

In a large kettle, saute onion and carrots in 2 Tbsp.

butter on low heat for 5 minutes or until soft. Stir in broth, dill, salt, pepper, bay leaf, and potatoes.

Bring mixture to a boil; reduce heat and simmer for 20 minutes or until potatoes are just tender.

Remove bay leaf.

Meanwhile, in large skillet, melt 2 tablespoons butter and saute mushrooms for 4 minutes or until golden.

Stir together half & half and flour slowly. Cook until bubbly, stiring constantly. Add this mixture into soup, stirring constantly, until mixture thickens and comes back to a gentle boil. Add mushrooms.

Yields about 14 cups.