Mushroom Soup (Print Version)
# Ingredients:
01 -
4 tbsp salted butter.
02 -
1 big yellow onion, finely chopped.
03 -
1 lb cremini mushrooms, thinly sliced.
04 -
2 cups chicken or veggie broth.
05 -
Half a cup of dry white wine.
06 -
2 tsp dried dill weed.
07 -
2 tsp minced fresh thyme.
08 -
2 tsp Hungarian paprika.
09 -
1 tbsp Worcestershire.
10 -
1 tsp kosher salt.
11 -
3 tbsp plain flour.
12 -
1 cup whole milk.
13 -
1/4 cup sour cream.
14 -
1 tbsp fresh lemon juice (optional).
15 -
2 tbsp chopped parsley (optional).
# Instructions:
01 -
Over medium heat, melt butter in a large pot. Toss in the onions and mushrooms, stirring every so often, until the onions turn soft—roughly 8 minutes.
02 -
Pour in the broth and wine, then mix in the herbs, paprika, Worcestershire, and salt. Bring to a boil, then lower to simmer for 10 minutes, letting the liquid cook down by about one-third.
03 -
Blend the flour into the milk until it’s smooth and lump-free. Stir this mixture into the soup and let it simmer for another 10 minutes, giving it time to thicken up.
04 -
Using a low flame, slowly blend in the sour cream and lemon juice, mixing until everything combines nicely.
05 -
Ladle the soup into bowls, and if you like, sprinkle some parsley on top before serving.
# Notes:
01 -
Yields 5 cups—double if you want it as a main dish.
02 -
Freezable for up to a month.