Description
Cozy up with a bowl of Creamy Mushroom Herb Soup, the perfect recipe for when chilly nights call for a warm, comforting meal.
Ingredients
Scale
- 2 tablespoons all-purpose flour
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon tamari (or low-sodium soy sauce)
- 1 cup milk
- 2 tablespoons fresh dill, chopped
- 1 medium onion, finely chopped
- 4 tablespoons unsalted butter
- 1 pound cremini mushrooms, sliced
- 3 cups chicken broth
- 1/2 cup sour cream
- 1 tablespoon paprika (sweet or Hungarian)
- 1 tablespoon fresh thyme, chopped
- Fine salt, black pepper, and pinch of chili pepper, to taste
Instructions
- Begin by melting the butter in a large pot over medium heat. Once melted, add the finely chopped onion and sauté for 3–4 minutes, or until the onion becomes soft and translucent.
- After the onions have softened, stir in the sliced cremini mushrooms. Cook them for about 7–8 minutes, allowing the mushrooms to brown and their moisture to evaporate.
- Next, sprinkle the flour and paprika over the mushroom and onion mixture. Stir well and let this cook for 1–2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth, ensuring no lumps of flour remain. Once combined, add the milk and tamari. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, stirring occasionally.
- Once the soup has simmered, remove it from the heat. Stir in the sour cream, fresh lemon juice, parsley, dill, and thyme. Season with salt, black pepper, and a pinch of chili pepper to taste.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For a smooth texture, blend the soup using an immersion blender after removing it from the heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 320 kcal
- Sodium: 700 mg
- Protein: 10 g