Traditionally made with dried mushrooms, this fresher take on the classic Russian Christmastime soup comes together quickly and deliciously. This soup will satisfy both vegetarians and carnivores around your table. Rather than thickening with flour, this recipe utilizes a bit of sour cream to add a decadent finish to the soup without weighing you down. Serve this at your holiday meal for a flavorful and satisfying starter.
Serves 4 as a starter
Total Time: 35 minutes
- 2 tablespoons extra virgin olive oil
- 1 leek, white and light green parts chopped
- 4 cloves garlic
- 3-4 medium size potatoes, peeled and chopped into bite size pieces
- 3-4 cups vegetable broth
- 1 bay leaf
- 3 cups mixed mushroom varieties
- Salt and pepper, to taste
- Sour cream, to taste
- Fresh dill and parsley, chopped, to serve
- In a large pot over medium heat, warm 1 tablespoon of the olive oil. Add the leeks, garlic, and potatoes, and saute for 3-4 minutes until the leeks begin to soften. Add the broth and bay leaf, and bring up to a simmer.
- Cook for 8-10 minutes, until the potatoes become tender. While the soup cooks, sauté the mushrooms in the remaining tablespoon olive oil over high heat, with a pinch of salt, until golden brown and just tender.
- When the potatoes are cooked, turn off the heat, and add the mushrooms to the pot. Season to taste with salt and pepper, and stir in 1-2 tablespoons of sour cream if desired for a creamier effect. Add the fresh herbs to taste, and enjoy!