Potato and Mushroom Soup

Ingredients

2 large carrots, chopped

1 leeks (or onions) chopped

5 T. butter, divided

6 cups chicken broth 5 cups po- tatoes, 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

Directions

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

• Sauté mushrooms in 2 table- spoons butter about 5 minutes. Combine flour and half and half and add, with the mush- rooms, to the soup, Cook, stir- ring constantly, until it thick- ens. Serves 8.