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    Russian Mushroom and Potato Soup

    Ingredients

    1/4 cup chopped green onion
    2 to 3 carrots, sliced
    6 cups (48 oz.) chicken broth
    2 Tbsp. dill weed
    Dash of pepper
    1 bay leaf
    5 cups peeled and diced potatoes
    1 lb. fresh mushrooms, sliced
    1 cup half & half
    2 Tbsp. flour
    Salt to taste

    Directions

    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.
      
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