1 lb. fresh mushrooms (or 2 6-8 oz. cans sliced mushrooms, drained, retaining liquid)
5 tbsp. butter, divided
2 leeks, chopped (about 2 c.)
2 lg. carrots, sliced (about 1 1/2 c.)
6 c. boiling water or defatted chicken broth
1 tbsp. chopped fresh dill or 2 tsp. dried dill weed
1 tsp. salt (or to taste, depending on whether broth or water is used)
1/8 tsp. ground black pepper
1 bay leaf
2 lb. potatoes, peeled & diced
1 c. skim milk
1/4 c. flour

Wash, pat dry and slice fresh mushrooms (or drain canned mushrooms); reserve liquid and use as part of liquid in soup. In a large kettle, melt 3 tablespoons of the butter. Add leeks, carrots and half the sliced mushrooms. Saute, stirring occasionally, over medium heat for about 5 minutes. Stir in water or broth, dill, salt, pepper and bay leaf. Add potatoes. Bring to a boil; lower heat and simmer, covered, until potatoes are just tender, about 20 minutes. Remove bay leaf.

Meanwhile, melt remaining butter in a skillet. Add remaining sliced mushrooms and saute, stirring, until golden, about 5 minutes. Gradually add milk to flour, stirring, until well blended. Stir into soup along with sauteed mushrooms. Cook, stirring, until slightly thickened. Serve garnished with fresh dill or parsley, if desired. Makes 8 main dish servings.