1 lb. fresh mushrooms

4 Tbsp. butter

1/2 tsp. salt

6 cups cold water

4 small new potatoes, thinly sliced

2 onions, minced

1 stalk celery, minced

4 scallions, minced

1 Tbsp. parsley, minced

1 cup sour cream

pepper to taste

minced fresh dill to taste


Slice unpeeled mushroom caps and chop stems.  Melt 3 Tbsp. butter in a pot.  Add mushrooms and minced onion.  Cook slowly for 20 minutes.  Add salt, water, and sliced potatoes.  Bring to a boil and simmer for 20-30 minutes.  Potato slices should be tender, but whole.  Saute celery, scallions, and parsley in a separate pan, using remaining 1 Tbsp. of butter.  Add to mushroom/potato mix.  Cool.  Dilute the sour cream with a little water from the mushroom/potato soup.  Boil up once and then add to the pot.  Just before serving, dust the soup with pepper and minced fresh dill.


This recipe is from Favorite Recipes of St. Spiridon Orthodox Cathedral, Seattle, Washington.