RUSSIAN MUSHROOM AND POTATO SOUP (LIGHTER VERSION)
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...
Provided by Vickie Parks
Categories Cream Soups
Time 1h
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 3. In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
- 4. To serve, garnish each bowl of soup with a sprig of fresh dill and crumbled bacon (if desired).
MUSHROOM & POTATO SOUP
Porcini mushrooms give this healthy soup a real umami flavour boost. Pour into a flask for a warming, low-calorie lunch that you can take to work
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan. Tip in the onions and fry for 10 mins until golden. Meanwhile, pour 1.2 litres boiling water over the dried mushrooms and stir in the bouillon.
- Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown.
- Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.
Nutrition Facts : Calories 315 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
RUSSIAN POTATO MUSHROOM SOUP
Make and share this Russian Potato Mushroom Soup recipe from Food.com.
Provided by newmama
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- melt 3 tbs of butter in a large saucepan.
- saute carrot, onion and celery about 5 minutes.
- add potatoes, dill, salt, pepper and broth.
- bring to a boil, reduce heat, cover and simmer about 20 mins until potatoes are tender but not mush.
- take out about 1/4 of the veggies and mash or puree them in a blender and return it to the pot (this is optional but I think it's better).
- stir flour into cream until smooth and add it to the pot.
- stir in sour cream until smooth.
- simmer until it thickens to desired consistency.
- i serve this with fresh baked bread and salad.
Nutrition Facts : Calories 430.3, Fat 25.2, SaturatedFat 15.1, Cholesterol 65.4, Sodium 1496.6, Carbohydrate 40.5, Fiber 5.4, Sugar 5.3, Protein 13.1
RUSSIAN MUSHROOM AND POTATO SOUP (LIGHTER VERSION)
A recipe I found on the myrecipes.com website that's great for the cooler fall months. It's a lightened up version of similar recipes that 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. But as the main portion of our meal (served with bread), it was closer to about 9 or 10 servings. Some of the reviews stated they sprinkled bacon bits on top of each serving, but we enjoyed it just as it's written.
Provided by Northwestgal
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
- To serve, garnish each bowl of soup with a sprig of fresh dill.
Nutrition Facts : Calories 275.3, Fat 11.3, SaturatedFat 3.2, Cholesterol 10.1, Sodium 680.8, Carbohydrate 36.9, Fiber 3.7, Sugar 4.1, Protein 9.4
RUSSIAN MUSHROOM AND POTATO SOUP [699]
Steps:
- Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
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