Description
A creamy, rich mushroom soup with fragrant herbs and spices, perfect for cozy dinners.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 cups onions, chopped
- 1 1/2 pounds fresh mushrooms, sliced
- 1 teaspoon dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- Ground black pepper to taste
- 2 teaspoons lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 cup sour cream
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onions and sauté until soft and translucent.
- Stir in the sliced mushrooms and cook until golden brown.
- Add the dried dill weed, paprika, and soy sauce, mixing well.
- Pour in the chicken broth and bring to a simmer; let cook for about 15 minutes.
- In a separate bowl, whisk together the milk and flour until smooth, then add to the pot, stirring constantly.
- Season with salt and pepper to taste.
- Stir in lemon juice and fresh parsley, simmer for an additional 10 minutes.
- Lower the heat and gently stir in sour cream until incorporated and heated through.
- Serve warm, garnished with parsley or a dollop of sour cream.
Notes
For a lighter version, substitute whole milk with almond milk and use low-sodium vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg