Recipe for Russian Mushroom and Potato Soup

4 to 5 minced and peeled medium potatoes 1 pound sliced fresh mushrooms 1 cup half-and-half 2 large carrots, sliced 1/2 cup fresh or frozen minced green onion 6 cups chicken broth combined with 1/2 cup all-purpose flour Three tablespoons butter Two tablespoons of extra virgin olive oil 2 teaspoons of fresh A single bay leaf 1 teaspoon salt; adjust to flavor at the end. 1/8 teaspoon black pepper

INGREDIENTS

INSTRUCTIONS STEP- 1

Melt 3 tablespoons of butter over medium heat in a large stock pot. Carrots and green onion should be heated for five minutes.

STEP- 2 

Melt 3 tablespoons of butter over medium heat in a large stock pot. Carrots and green onion should be heated for five minutes.

STEP- 3 

Cook the diced potatoes for 15 to 20 minutes while covered. Potatoes ought to be tender yet firm.

STEP- 4

Warm 2 tablespoons of olive oil over medium-high heat in a large skillet. While mushrooms are being sautéed for 5 to 7 minutes, ensure that they become faintly browned. Supplement with the soup saucepan.

STEP- 5

Combine 1/2 cup flour and half-and-half in a separate mixing receptacle until smooth. While stirring gradually, bring the broth to a gentle boil. The soup will become thicker.

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