Indulge in this velvety Mushroom Soup Recipe
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients:
– 1 pound button mushrooms (reserve 1 cup for garnish)
– 4 tablespoons unsalted butter
– 2 cups diced onions
– 2 teaspoons dried dill
– 1 tablespoon Hungarian sweet paprika
– 1 tablespoon soy sauce
– 1 cup whole milk
– 1/2 cup sour cream
– 2 cups vegetable broth
– 2 tablespoons cornstarch
– 2 teaspoons lemon juice
– 1/5 cup fresh parsley, chopped
– Salt and pepper, to taste
Instructions:
1. Prepare Ingredients:
– Clean and slice the mushrooms, reserving 1 cup for garnish.
– Dice the onions.
– Chop the fresh parsley.
2. Cook Mushrooms and Onions:
– Melt the butter in a large pot over medium heat.
– Add diced onions and cook until translucent, about 5 minutes.
– Add sliced mushrooms (excluding the reserved 1 cup) and cook until they release moisture and begin to brown, approximately 8-10 minutes.
3. Season the Soup:
– Stir in dried dill, Hungarian sweet paprika, and soy sauce, cooking for an additional 2 minutes to enhance flavors.
4. Add Liquid Ingredients:
– Pour in whole milk and vegetable broth, stirring to combine.
– In a small bowl, whisk together cornstarch with a few tablespoons of water to create a slurry. Pour the slurry into the soup, stirring constantly to prevent lumps.
5. Simmer the Soup:
– Bring the soup to a gentle simmer and cook for about 10-15 minutes, allowing it to thicken slightly.
6. Finish the Soup:
– Stir in sour cream and lemon juice, adjusting seasoning with salt and pepper to taste.
– Add reserved sliced mushrooms and fresh parsley, cooking for an additional 2-3 minutes until mushrooms are tender.
7. Serve:
– Ladle the creamy mushroom soup into bowls.
– Garnish with a sprinkle of fresh parsley.
– Serve hot and relish the comforting flavors of this delightful soup!
