Ingredients

• 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

Directions

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.