Ingredients
- 4 Tbsp. of salted butter
- 3 cups white onions, chopped
- 24 oz. mushrooms, sliced (use a mix of different: cremini, button, etc.)
- 3 tsp. dried dill weed
- 1.5 tsp. dried thyme
- 1.5 Tbsp. Hungarian paprika
- 3 tsp. lemon juice
- 3 cloves garlic, grated
- 4 cups chicken, vegetable or beef broth
- 2 Tbsp. soy sauce
- 4.5 Tbsp. all purpose flour
- 1.5 cups whole milk
- 3/4 cup sour cream or crème fraiche
- 3 Tbsp. chopped parsley
Instructions
- Melt butter in a soup pot or Dutch oven. Sauté onions for a few minutes and then add mushrooms. Cook for 8-10 minutes on medium heat stirring occasionally.
- Add dill, thyme, paprika, garlic and lemon juice. Cook for 2 minutes.
- Add broth and soy sauce. Simmer on low to medium heat for a few minutes. In a bowl mix whole milk with all purpose flour removing lumps. Add to the soup while stirring to avoid curdling. Simmer soup to desired thickness.
- Do not boil the soup only simmer it.
- Add sour cream and stir.
- Garnish with parsley and serve with fresh bread.
Nutrition
Calories:452cal (23%), Carbohydrates:61g (20%), Protein:16g (32%), Fat:17g (26%), Saturated Fat:6g (38%), Polyunsaturated Fat:2g, MonounsaturatedFat:9g, Cholesterol:14mg (5%), Sodium:1531mg (67%), Potassium:869mg (25%), Fiber:6g (25%), Sugar:9g (10%), Vitamin A:1427IU (29%), Vitamin C:49mg (59%), Calcium:126mg (13%), Iron:4mg (22%)
Image courtesy of Food.com
Image courtesy of JuliasAlbum.com
Leave a Reply
Want to join the discussion?Feel free to contribute!