5 tbsp. butter
2 leeks
2 lg. carrots, sliced
6 c. chicken broth
2 tbsp. chopped dill fresh or 2 tbsp. dill weed
2 tsp. salt
1/8 tsp. pepper
1 bay leaf
2 lb. potatoes
1 lb. mushrooms
1 c. half & half
1/4 c. flour

Melt 3 tablespoons butter in pot. Add leeks and carrots. Saute 5 minutes. Add next ingredients to potatoes until potatoes are tender.

Slice mushrooms, melt remaining butter. Saute mushrooms. Combine half & half with flour. Stir into soup. Cook until slightly thickened.