Russian Mushroom and Potato Soup (Lighter Version)

May 06, 2023May 6, 20230 7
A light version of the classic Russian Mushroom and Potato Soup with all the flavor and comfort of the original.
in Soup

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 tablespoons olive oil
2 small leeks , chopped ( white and light green parts only )
2 large carrots , sliced
6 cups low sodium chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 lbs yukon gold potatoes or 2 lbs red potatoes , peeled and diced
1 lb fresh button mushrooms , sliced ( use portabellas for richer flavor )
1 cup light sour cream
1/4 cup all-purpose flour
fresh dill weed , for garnish ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
300
Sugar
5g
Fat
12g
Russian Mushroom and Potato Soup is a classic comfort food in Eastern Europe, traditionally enjoyed during cold winter months. This lighter version of the soup has all the flavor and creaminess of the original, but with less calories and fat. The soup is made with a flavorful base of chicken broth, leeks, carrots, and potatoes, and is flavored with dill weed and bay leaf. Fresh button mushrooms are added to the soup for an umami boost, and light sour cream and a small amount of flour are used to create a creamy, velvety texture without the extra fat. This soup is easy to make, and perfect for a cozy dinner or lunch on a chilly day.

Instructions

1.Heat 2 tablespoons of olive oil in a large pot over medium heat.
2.Add leeks and carrots, cook until tender, about 5 minutes.
3.Pour in chicken broth and add dill weed, salt, pepper and bay leaf.
4.Increase heat to high and add potatoes. Bring soup to a boil, then reduce heat to low, cover and simmer for 15 minutes.
5.In a separate pan, heat remaining olive oil over medium high heat. Add mushrooms and cook until tender.
6.Remove bay leaf from soup and add cooked mushrooms.
7.In a small bowl, whisk together sour cream and flour.
8.Slowly pour the mixture into soup, stirring constantly.
9.Cook for additional 10 minutes.
10.Garnish with fresh dill weed, if desired.

PROS

Delicious, satisfying, comforting soup packed with flavors and nutrients.
Suitable for vegetarian and gluten-free diet.

CONS

Requires chopping, slicing and dicing vegetables, so it may take some time to prepare.
Can be high in calories and fat if made with regular sour cream instead of light.

HEALTH & BENEFITS

This soup is a good source of fiber, vitamins and minerals, including potassium, vitamin C, and vitamin B6. It also contains antioxidants and anti-inflammatory compounds, which can help boost the immune system and reduce the risk of chronic diseases.

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