Best 6 Russian Mushroom And Potato Soup Lighter Version Recipes

Indulge in the delectable Russian Mushroom and Potato Soup, a lighter version that tantalizes taste buds while promoting healthy eating. This hearty soup, a staple in Russian cuisine, combines the earthy flavors of mushrooms and tender potatoes in a creamy broth. Perfect for chilly evenings or a comforting lunch, it's a harmonious blend of flavors and textures. Discover the secrets to crafting this classic soup with our collection of recipes, each offering unique variations to suit your preferences. From traditional to vegan and gluten-free options, find the perfect recipe to warm your soul and nourish your body.

Here are our top 6 tried and tested recipes!

RUSSIAN MUSHROOM AND POTATO SOUP (LIGHTER VERSION)

Russian Mushroom and Potato Soup (Lighter Version) image

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

Ingredients

4 Tbsp olive oil
2 small leeks, chopped (white and green parts only)
2 large carrots, sliced
6 c low-sodium chicken broth
2 tsp dried dill weed
2 tsp salt
1/8 tsp black pepper
1 medium bay leaf
2 lb yukon gold potatoes, peeled and diced (or red potatoes)
1 lb portabella mushrooms, sliced
1 c light sour cream
1/4 c all-purpose flour
8 sprig(s) fresh dill weed, for garnish (optional)
3 slice cooked bacon, crumbled (optional)

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

Mushroom Potato Soup image

A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

Ingredients

2 medium leeks, sliced
2 large carrots, sliced
6 tablespoons butter, divided
6 cups chicken broth
5 cups diced peeled potatoes
1 tablespoon minced fresh dill
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1 pound sliced fresh mushrooms
1/4 cup all-purpose flour
1 cup heavy whipping cream

Steps:

In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts :

RUSSIAN MUSHROOM AND POTATO SOUP

Russian Mushroom and Potato Soup image

I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!

Provided by DTERESA

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 12

Number Of Ingredients 13

Ingredients

5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
⅛ teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
¼ cup all-purpose flour
1 sprig fresh dill weed, for garnish

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.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Cholesterol 22.7 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 928.1 mg, Sugar 2.9 g

RUSSIAN MUSHROOM AND BARLEY SOUP

Russian Mushroom and Barley Soup image

Deep hearty flavor. Excellent recipe. Found it on the Internet-said it was adapted from Darra Goldstein's book "A Taste of Russia" Notes: 01/07/08: Barley's cooking time varies(I've had quick barley take 45 minutes to cook)so in step 6, cook until tender enough to your taste. The soup may require more liquid; I now keep a 4th can of consomme on hand to add, along with another 1 1/4 cups of water if it's getting too thick.

Provided by DJM70

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 ounce dried mushroom (optional)
1 tablespoon olive oil
6 tablespoons butter, divided
2 large onions, coarsely chopped
2 garlic cloves (minced or pressed)
3 (10 1/2 ounce) cans condensed consomme
3 1/2 cups water
1 large potato, pared and coarsely chopped
1 stalk celery, diced
2 carrots, peeled and sliced
2 bay leaves
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 cup quick-cooking barley (if using regular barley instead of the quick-cooking barley, add 45 minutes to the cooking time)
salt & freshly ground black pepper
1 lb fresh mushrooms
1 cup sour cream
1 slice lemon zest

Steps:

If using dried mushrooms, soak them in 1/2 cup of hot water for about 20 minutes.
Slice and set aside, reserving soaking water, too.
Put the oil in a large stockpot or Dutch oven,add 2 tablespoons of the butter and melt the butter over medium heat.
Saute the onions and garlic, stirring occasionally, until the onions are translucent.
Stir in the consomme and water and add the potato, celery, carrots, bay leaves, dill, barley and the reconstituted mushrooms and soaking water.
Add salt and pepper to taste, bring the soup to the boil, reduce heat and simmer, covered, about 15 minutes (about an hour if using regular barley), until the barley is tender.
Clean the fresh mushrooms, cut off and discard woody stem ends, and cut the smaller mushrooms in half and the larger ones into quarters.
Melt the remaining 4 tablespoons of butter in a frying pan and saute the mushrooms until some liquid has been yielded and no raw color shows.
Stir mushrooms and liquid into the soup and simmer 5 minutes.
Remove and discard the bay leaves.
Just before serving, put the sour cream in a medium bowl and stir a cup or so of hot soup into it to temper it.
Stir the diluted sour cream into the soup and serve immediately (don't cook the sour cream), garnished if you like with strips of lemon zest.

Nutrition Facts : Calories 444, Fat 22.9, SaturatedFat 12.8, Cholesterol 47.4, Sodium 912, Carbohydrate 47.1, Fiber 8.8, Sugar 5.4, Protein 16

MUSHROOM & POTATO SOUP

Mushroom & potato soup image

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

Ingredients

1 tbsp rapeseed oil
2 large onions , halved and thinly sliced
20g dried porcini mushrooms
3 tsp vegetable bouillon powder
300g chestnut mushrooms , chopped
3 garlic cloves , finely grated
300g potato , finely diced
2 tsp fresh thyme
4 carrots , finely diced
2 tbsp chopped parsley
8 tbsp bio yogurt
55g walnut pieces

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 MUSHROOM AND POTATO SOUP

RUSSIAN MUSHROOM AND POTATO SOUP image

Categories Dill Mushroom Potato

Number Of Ingredients 12

Ingredients

5 tablespoons (divided) butter
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour, fresh dill weed for garnish

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.
To serve, garnish each bowl of soup with fresh dill.

Tips:

Use a variety of mushrooms: This will give your soup a more complex flavor. Some good options include white button mushrooms, cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Don't overcrowd the pot: If you add too many mushrooms at once, they will steam instead of sautéing. Cook them in batches if necessary.
Season the soup well: This soup has a lot of ingredients, so it's important to season it well. Use salt, pepper, and other spices to taste.
Garnish the soup with fresh herbs: This will add a pop of color and flavor. Some good options include parsley, dill, and chives.

Conclusion:

Russian mushroom and potato soup is a hearty and flavorful soup that is perfect for a cold winter day. It can be made with a variety of mushrooms, so you can use whatever you have on hand. The soup is also easy to make, so it's a great option for a weeknight meal. Serve it with a side of crusty bread or salad for a complete meal.