5 tablespoons of butter or margarine, divided 2 teaspoons of dill weed 6 cups of boiling water or chicken broth 1 bay leaf 1 cup of half and half or light cream 2 pounds of potatoes, peeled and diced, about 5 cups 2 onions, chopped 2 large carrots, sliced 2 teaspoons of salt 1/8 teaspoon of fresh mushrooms 1/4 cup of flour
In a kettle, melt 3 tablespoons of butter. Add onions and carrots, sauté for 5 minutes. Stir in water, dill, salt, pepper and bay leaf. add potatoes. Simmer, covered until the potatoes are just tender, about 20 minutes, Meanwhile, rinse, pat dry and slice the mushrooms. In a large skillet, melt the remaining 2 tablespoons of butter. add mushrooms, sauté until golden, about 5 minutes. Combine half and half with flour. Stir into soup with mushrooms. Cook and stir until slightly thickened. Makes 6 - 8 servings.
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