russian mushroom and potato soup (lighter version)

Name: Russian Mushroom and Potato Soup (Lighter Version)
Prep time: 20 min
Cook time: 40 min
Yield: 8
Cuisine: Eastern European
Ingredients: 4 tablespoon(s) olive oil; 2 small leeks, chopped (white and green parts only); 2 large carrots, sliced; 6 cup(s) low-sodium chicken broth; 2 teaspoon(s) dried dill weed; 2 teaspoon(s) salt; 1/8 teaspoon(s) black pepper; 1 medium bay leaf; 2 pound(s) yukon gold potatoes, peeled and diced (or red potatoes); 1 pound(s) portabella mushrooms, sliced; 1 cup(s) light sour cream; 1/4 cup(s) all-purpose flour; 8 sprig(s) fresh dill weed, for garnish (optional); 3 slice(s) cooked bacon, crumbled (optional)

(4 RATINGS)

45 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Jul 26, 2014

This is particularly great for the cooler fall months. It's a lightened up version of similar recipes, and it reduces calories from over 430 to about 275 per serving by using low-fat and low-sodium ingredients and replacing butter with olive oil for sautéing the vegetables. The original recipe states the recipe yields 12 servings.

Rate

prep time 20 Min

cook time 40 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

4 tablespoons olive oil
2 small leeks, chopped (white and green parts only)
2 large carrots, sliced
6 cups low-sodium chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon black pepper
1 medium bay leaf
2 pounds yukon gold potatoes, peeled and diced (or red potatoes)
1 pound portabella mushrooms, sliced
1 cup light sour cream
1/4 cup all-purpose flour
8 sprigs fresh dill weed, for garnish (optional)
3 slices cooked bacon, crumbled (optional)

How To Make russian mushroom and potato soup (lighter version)

Step 1

Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.

Step 2

Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup.
Step 3

In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
Step 4

To serve, garnish each bowl of soup with a sprig of fresh dill and crumbled bacon (if desired).
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