Russian Potato Mushroom Soup - cooking recipe

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

Preparation

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.