By Monika :) 0 comments

Prep time: 30 mins., Cooking time: 15 mins. Makes about 20 servings


  • 7-8 peeled potatoes, boiled, then mashed
  • 1 pint heavy cream
  • 4 T butter
  • 2 C. diced onions
  • 1 C. diced celery
  • 1 C. diced carrots
  • 2 Qts. beef broth
  • 2 C. diced dill pickles
  • 2 C. peeled, diced potatoes (unpeeled, if you want an earthier feel)
  • 1 pint diced mushrooms
  • 6 T fresh dill
  • salt to taste


Before starting soup, blend peeled, boiled, mashed potatoes with 1 pint heavy cream until creamy. Set aside.

In a large stockpot, saute onions, celery, and carrots in 4 T. butter, until onions just begin to turn translucent. Add beef broth, pickles, and 2 C. diced potatoes. Boil until potatoes are just tender. Add mushrooms, dill, and mashed potato mixture. Salt to taste, stir well and boil for another 2-3 minutes until mushrooms are just tender.


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