2 tbsp. butter
2 chopped leeks or green onions
1 1/2 sliced carrots
6 c. chicken broth
2 tsp. dill weed
2 tsp. salt
1 bay leaf
5 c. diced potatoes
1/8 tsp. pepper
1 lb. sliced mushrooms
1 c. cream or half and half
1/4 c. flour

Melt 3 tablespoons butter in large kettle. Add onions, carrots. Saute over medium heat. Stir often. Saute until onions are transparent. Add broth, dill, salt, pepper, bay leaf and potato. Bring to a boil. Reduce heat and simmer covered, until potatoes are done. Melt remaining 2 tablespoons butter in large skillet. Add mushrooms and saute until golden. Remove bay leaf from potatoes. Gradually stir cream into flour until smooth. Add cream and mushrooms to soup. Cook over medium heat, stirring constantly. Garnish with dill.