Step-by-Step Instructions

• In a large pot over medium heat, melt the unsalted butter. Watch for it to bubble slightly and become fragrant, about 1–2 minutes.
• Add the finely chopped medium onion to the pot, sautéing for about 5 minutes until it turns translucent and soft.
• Stir in the minced garlic cloves, continuing to sauté for an additional minute.
• Add the diced medium potatoes and sliced fresh mushrooms, stirring well to combine with the sautéed onions and garlic. Allow to cook for about 3–4 minutes.
• Pour in the vegetable or chicken broth, ensuring all the ingredients are submerged and bring to a gentle boil, about 5–7 minutes.
• Add the dried dill, salt, and black pepper to the boiling pot. Stir well, reduce the heat to low, and let it simmer for about 20 minutes or until the potatoes are tender.
• Use an immersion blender to puree the soup to your desired consistency.
• Gently stir in the heavy cream and warm through without boiling, about 2–3 minutes.
• Take a moment to taste your creation and adjust the seasoning as needed.
• Ladle the soup into bowls, then garnish with freshly chopped parsley.