Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients:
1 pound button mushrooms (keep 1 cup aside 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:
Prepare Ingredients:
Clean and slice the mushrooms, setting aside 1 cup for garnish.
Dice the onions.
Chop the fresh parsley.
Cook Mushrooms and Onions:
In a large pot, melt the butter over medium heat.
Add the diced onions and cook until translucent, about 5 minutes.
Add the sliced mushrooms (except for the reserved 1 cup) and cook until they release their moisture and start to brown, about 8-10 minutes.
Season the Soup:
Stir in the dried dill, Hungarian sweet paprika, and soy sauce, cooking for another 2 minutes to enhance the flavors.
Add Liquid Ingredients:
Pour in the whole milk and vegetable broth, stirring to combine.
In a small bowl, whisk together the cornstarch with a few tablespoons of water to create a slurry. Pour the slurry into the soup, stirring constantly to prevent lumps from forming.
Simmer the Soup:
Bring the soup to a gentle simmer and cook for about 10-15 minutes, allowing it to thicken slightly.
Finish the Soup:
Stir in the sour cream and lemon juice, adjusting the seasoning with salt and pepper to taste.
Add the reserved sliced mushrooms and fresh parsley, cooking for an additional 2-3 minutes until the mushrooms are tender.
Serve:
Ladle the creamy mushroom soup into bowls.
Garnish with a sprinkle of fresh parsley.
Serve hot and enjoy the comforting flavors of this delicious soup!