Potato and Mushroom Soup

• portions: 8

Ingrédients

2 large carrots, chopped

I leeks (or onions) chopped

5T. butter, divided

6 cups chicken broth 5 cups pota- toes, peeled, diced

1 T. fresh dill (or 2 tsp. dill weed)

2 tsp. salt

Dash of pepper

1 bay leaf

1 lb. mushrooms, slice

2 T. flour

I cup half and half

Instructions

• Sauté carrots and leeks in 3 tablespoons butter until soft. Stir in chicken broth, potatoes and seasonings; bring to boil and simmer until pota toes are soft (15-20 minutes).

• Sauté mushrooms in 2 table- spoons butter about 5 min- utes. Combine flour and half and half and add, with the mushrooms, to the soup, Cook, stirring constantly, un- Serves 8. til it thickens.