Description
A comforting and creamy mushroom soup garnished with sautéed mushrooms and fresh parsley.
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 (see note)
- 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
- 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 another 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 cornstarch and milk until completely blended; stir mixture into the soup until incorporated. Place the cover back on the pot and very gently simmer, stirring occasionally, for another 10 minutes.
- Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne. Cook for another 3 minutes 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
- Note: Hungarian sweet paprika adds a distinctive flavor; adjust to taste.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg