Description
A rich and creamy mushroom soup, perfect as an appetizer or light meal.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 cups diced onions
- 1 pound fresh button mushrooms (sliced; reserve and sauté 1 cup for garnish)
- 2 teaspoons dried dill weed
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon low-sodium soy sauce
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 1 cup whole milk
- ½ cup sour cream
- 2 teaspoons lemon juice
- ¼ cup chopped parsley
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- pinch of cayenne pepper
- for garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
- optional: Popovers or sliced dutch oven bread for serving
Instructions
- Melt butter over medium heat in a 5 quart dutch oven or heavy bottomed pot. Add onions and sauté for 3 to 4 minutes until softened and translucent.
- Add in the mushrooms and cook for 5 minutes.
- Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for 15 minutes.
- In a small bowl, whisk together the corn starch and milk until completely blended; stir the mixture into the soup until incorporated. Place the cover back on the pot and very gently simmer, stirring occasionally, for another 10 or so minutes.
- Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne.
- Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil).
- Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread on the side.
Notes
- This soup can be served with popovers or sliced dutch oven bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg