• 2 Tbsp butter
• 1 lb mushrooms - sliced
• 3 Tbsp extra virgin olive oil
• 3 leeks - chopped
• 4 large carrots - sliced
• 9 cups chicken or vegetable broth
• 3 tsp dried dill weed
• 3 tsp salt
• 1/4 tsp ground pepper
• 2 bay leaves
• 3 lb potatoes - peeled and diced
• 1 1/2 cups half-and-half
• 3/8 cup all-purpose flour
• fresh dill weed for garnish (optional)

1. Melt the butter in soup pot and saute the mushrooms 5 min., until lightly browned. Remove from pot and set aside.
2. Heat the olive oil in the pot. Mix in the leeks and carrots, and cook for 5 min. Pour in broth and heat to boil. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook for 15 min., or until potatoes are tender but firm. Remove bay leaf and discard.
3. Stir mushrooms and liquid into soup.
4. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl with the optional fresh dill.

Serves: 10        Total cook time: 30 min
Source: WRCJ midday entree 10/2/06