Creamy with the magnificent earthy mushroom flavours, this soup is beautiful served hot in individual bowls with crusty, buttered sourdough on the side.
At a glance
Approx 40 minutes
Serves 4 - 6 people
3 tbsp butter
2 cups chopped onions
450g fresh mushrooms, sliced
2 teaspoons dried dill
1 tbsp paprika
1 tbsp soy sauce
2 cups chicken or vegetable stock
1 cup milk or plain unsweetened almond milk
3 tbsp plain flour
ground black pepper to taste
2 tsp lemon juice
1/2 cup sour cream or Greek yogurt
2 tbsp chopped fresh parsley
Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Put in the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, then cover and simmer for 15 minutes.
Whisk the milk and flour together in a separate bowl.
Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
Finally, stir in the ground black pepper, lemon juice and sour cream or Greek yogurt.
Once stirred together, allow to simmer gently over low heat, about 5 minutes. Do not boil. Add fresh parsley to the top for garnish.