Mushroom Potato Soup - cooking recipe

Ingredients

5 Tbsp. butter or oleo
2 leeks, chopped
2 large carrots, sliced
6 c. boiling water or chicken broth
1 Tbsp. chopped fresh dill or 2 tsp. dill weed
2 tsp. salt
1/8 tsp. pepper
1 bay leaf
2 lb. potatoes, peeled and diced
1 lb. fresh mushrooms or 2 cans, sliced (8 oz.)
1 c. milk
1/4 c. flour

Preparation

In a kettle, melt 3 tablespoons of the butter; add leeks and carrots.
Saute for 5 minutes.
Stir in water, dill, salt, pepper and bay leaf.
Add potatoes.
Simmer, covered, until potatoes are just tender, about 20 minutes.
Remove bay leaf.
Rinse, pat dry and slice fresh mushrooms or drained canned mushrooms.
In a large skillet, melt remaining 2 tablespoons butter.
Add mushrooms; saute about 5 minutes.
Combine milk with flour; stir in soup along with mushrooms.
Cook and stir until lightly thickened. Makes about 14 cups.