Best 5 Russian Mushroom And Potato Soup Lighter Version Recipes

Mushrooms and potatoes are a classic combination that can be found in many cuisines around the world. Russian mushroom and potato soup is a hearty dish that is perfect for a cold winter day. However, it can also be quite heavy, due to the use of butter, cream, and sour cream. If you are looking for a lighter version of this classic soup, there are a few things you can do. You can use low-fat or non-fat milk instead of cream, and you can omit the sour cream altogether. You can also use less butter or oil when sautéing the vegetables. And finally, you can add more vegetables to the soup, such as carrots, celery, or parsnips. These changes will lighten up the soup without sacrificing any of its flavor.

Let's cook with our recipes!

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 POTATO SOUP (LIGHTER VERSION)

Russian Mushroom and Potato Soup (Lighter Version) image

A recipe I found on the myrecipes.com website that's great for the cooler fall months. It's a lightened up version of similar recipes that 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 servings. But as the main portion of our meal (served with bread), it was closer to about 9 or 10 servings. Some of the reviews stated they sprinkled bacon bits on top of each serving, but we enjoyed it just as it's written.

Provided by Northwestgal

Categories Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
2 small leeks, chopped (white and light green parts only)
2 large carrots, sliced
6 cups low sodium chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 lbs yukon gold potatoes or 2 lbs red potatoes, peeled and diced
1 lb fresh button mushrooms, sliced (use portabellas for richer flavor)
1 cup light sour cream
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)

Steps:

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.
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.
In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
To serve, garnish each bowl of soup with a sprig of fresh dill.

Nutrition Facts : Calories 275.3, Fat 11.3, SaturatedFat 3.2, Cholesterol 10.1, Sodium 680.8, Carbohydrate 36.9, Fiber 3.7, Sugar 4.1, Protein 9.4

RUSSIAN POTATO MUSHROOM SOUP

Russian Potato Mushroom Soup image

Make and share this Russian Potato Mushroom Soup recipe from Food.com.

Provided by newmama

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 tablespoons butter, divided
2 -3 carrots, peeled and chopped
1 medium onion, chopped
3 stalks celery, chopped
6 cups potatoes, peeled and chopped (about 2 lbs)
1 1/2 teaspoons dried dill weed
1 1/2 teaspoons salt
1/2 teaspoon black pepper
6 cups chicken broth
1 lb mushroom, sliced
1 cup cream (half and half works too)
1/4 cup flour
1/2 cup sour cream

Steps:

melt 3 tbs of butter in a large saucepan.
saute carrot, onion and celery about 5 minutes.
add potatoes, dill, salt, pepper and broth.
bring to a boil, reduce heat, cover and simmer about 20 mins until potatoes are tender but not mush.
take out about 1/4 of the veggies and mash or puree them in a blender and return it to the pot (this is optional but I think it's better).
stir flour into cream until smooth and add it to the pot.
stir in sour cream until smooth.
simmer until it thickens to desired consistency.
i serve this with fresh baked bread and salad.

Nutrition Facts : Calories 430.3, Fat 25.2, SaturatedFat 15.1, Cholesterol 65.4, Sodium 1496.6, Carbohydrate 40.5, Fiber 5.4, Sugar 5.3, Protein 13.1

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 Vegetable Soup

Time 45m

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

Tips:

Use a variety of mushrooms: This will give your soup a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
Don't overcrowd the pan: When cooking the mushrooms, make sure to give them enough space so that they can brown properly. If you overcrowd the pan, the mushrooms will steam instead of brown.
Use a good quality vegetable broth: This will make a big difference in the flavor of your soup. Look for a broth that is low in sodium and has a rich flavor.
Don't overcook the vegetables: You want the vegetables in your soup to be tender, but not mushy. Cook them just until they are tender-crisp.
Season to taste: Be sure to taste your soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

This Russian mushroom and potato soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a very affordable and easy-to-make soup, making it a great option for busy families. If you are looking for a delicious and satisfying soup to warm you up this winter, give this Russian mushroom and potato soup a try!