Preparation Steps

• Melt the butter in a large pot over medium heat for about 1-2 minutes.
• Sauté the onion for about 5 minutes until it becomes translucent and soft.
• Add minced garlic and sauté for an additional minute.
• Combine diced potatoes and sliced mushrooms, stirring well.
• Pour in the broth and stir to combine, ensuring all ingredients are submerged.
• Sprinkle in dried dill, salt, and black pepper; bring to a gentle boil.
• Reduce heat to low and cover, simmer for about 20 minutes until potatoes are tender.
• Use an immersion blender to puree soup to desired consistency.
• Stir in heavy cream and heat gently without boiling.
• Taste and adjust seasoning if needed.
• Ladle into bowls and garnish with chopped parsley.