1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. 2. Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup. 3. In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken. 4. To serve, garnish each bowl of soup with a sprig of fresh dill. ---------------------------------------------------------------------------
Nutrition
Ingredients
