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Russian Mushroom & Potato Soup
soups
5 tablespoons Butter; divided
2 Leeks; chopped
2 large carrots; chopped
6 cups Chicken broth
1 tablespoon Chopped fresh dill; or
2 teaspoons Dillweed
2 teaspoons Salt
1 dash pepper
1 Bay leaf
5 cups Peeled and diced potatoes
1 pound Fresh mushrooms sliced
1 cup Half and half; or light crea
2 tablespoons Flour
Preparation: In large kettle saute leeks and carrots in 3 T. butter for
five minutes or until soft. Stir in chicken 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 remaining 2 T. butter and saute mushrooms about
five minutes or until golden. Stir together light cream and flour. Stir
cream mixture and sauteed mushrooms into soup. Cook, stirring constantly
until mixture thickens and comes to a boil. Serve garnished with fresh
dill if desired. Makes about 14 cups (that go fast)
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Per Serving (excluding unknown items): 161 Calories; 12g Fat (65.5%
calories from fat); 5g Protein; 9g Carbohydrate; 1g Dietary Fiber; 31mg
Cholesterol; 1202mg Sodium. Exchanges: 0 Grain(Starch)
Vegetable; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Yield: 8 servings
Preparation Time: 0:00
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