• 1 pound sliced fresh button mushrooms
• 1 medium-size yellow onion, finely chopped (about 1 1/2 cups)
• 2 carrots, peeled and chopped
• 1 pound russet potatoes, peeled and cut into 1/4-in. dice
• 2 cloves garlic, finely chopped
• 3 TB spoons oil
• 1 bay leaf
• salt, pepper
• 6 cups mushroom stock
• fresh dill for garnish, optional

• Heat the oil in a large soup pot over medium-high.
• Add the fresh mushrooms, onion, carrots, and garlic, and cook, stirring occasionally, until mushrooms give up their water, about 10 minutes.
•  Add  the 6 cups of mushroom stock, and bay leaf.
• Stir while scraping to deglaze bottom of pot.
•  Reduce heat to a simmer, stir in potatoes, and cook until  tender, another 15 minutes.
• Season with salt and pepper to taste.
• Simmer a few more minutes.
• Remove bay leaf.
• Serve garnished with fresh dill if desired.

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