Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) onion, finely diced
  • 2 medium (120g) carrots, diced into small cubes
  • 3 cloves (9g) garlic, minced
  • 1 lb (450g) baby potatoes, cubed into ½-inch pieces
  • 1 lb (450g) fresh cremini mushrooms, sliced
  • ½ cup (40g) Russian dried mushroom soup blend, rehydrated
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper, freshly cracked
  • 3 tbsp (12g) fresh dill, finely chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 1 bay leaf

Instructions:

  1. Heat butter over medium heat. Add onions and carrots, stirring until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant but not browned.
  3. Increase heat to medium-high. Add sliced mushrooms and cook without stirring for 2–3 minutes to achieve a golden-brown sear.
  4. Stir in the cubed potatoes, coating them in the mushroom juices until the edges look slightly glazed.
  5. Pour in the vegetable broth and add the rehydrated Russian dried mushrooms along with their soaking liquid. Drop in the bay leaf.
  6. Bring the soup to a gentle boil, then reduce heat to low. Simmer for 20–25 minutes until the potatoes are tender.
  7. Turn off the heat. Stir in the fresh dill and lemon juice.