Monday, September 11, 2017

Russian Potato Soup Recipe

Ingredients
·       2 lbs. Spicy Italian Sausage- Looks like hamburger package
·       1 bag small Yukon potatoes cubed (Approx. 3-4 large potatoes)
·       1 pound fresh portabella mushrooms, cut in larger chunks
·       1 cup chopped carrots
·       4 chopped leeks (just the lighter area on the bottom) or 1 cup green onions
·       6 cups chicken broth
·       3 tablespoons butter
·       2 tablespoons olive oil
·       1 quart half and half
·       ¼ cup chopped dill (fresh) plus extra for garnish
·       Salt, Pepper, and a little garlic powder to taste

Instructions
1.     Melt 3 tbsp butter in a large soup pot over medium heat. Add the carrots, leeks or green onion and sauté 5-7 minutes.
2.     Add 6 cups chicken broth. Season with salt, pepper, and dill.
3.     Add the chopped potatoes – cover and cook for 15 - 20 minutes. Potatoes should be firm but tender.
4.     In a separate skillet brown sausage and add to soup pot. I pour the grease in for extra flavor but you can drain it for less fat option.
5.     Wipe out pan and add 2 tbsp of olive oil in a large skillet over medium high heat. Add mushrooms and sauté for 5 to 7 minutes until they are lightly browned. Add to soup pot.
6.     Slowly stir half-and-half into the soup and bring to a gentle boil.


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