Creamy Mushroom Soup
A rich, velvety soup with earthy flavors, perfect for chilly days and busy weeknights.
Ingredients
Main Ingredients
- 1 pound Fresh Mushrooms (cremini or white button) These juicy morsels provide a tender bite and earthy flavor.
- 1 medium Sweet Onion Adds a gentle sweetness.
- 2 tablespoons Real Butter Rich and creamy, adds depth to the flavor.
- 1 teaspoon Fresh Dill Adds brightness and aromatic punch.
- 1 teaspoon Hungarian Paprika Brings warmth and vibrant color.
- 1 cup Full-Fat Sour Cream Provides the creamy finish.
- 1 cup Whole Milk Adds smoothness and richness.
- 4 cups Good Broth (vegetable or chicken) Essential for well-rounded flavor.
- 2 tablespoons All-Purpose Flour Helps to thicken the soup.
Instructions
Cooking
- In a large pot over medium heat, melt the real butter. Add the chopped sweet onions and fresh mushrooms. Sauté until the onions are translucent and mushrooms turn golden brown.
- Sprinkle in the Hungarian paprika and fresh dill. Stir to combine and allow the spices to toast and enhance the flavor.
- Pour in the good broth of your choice. Stir to combine and bring to a gentle simmer.
- In a small bowl, whisk together the all-purpose flour with some water to create a slurry. Gradually add this to the pot, stirring constantly until the soup thickens, about 5 minutes.
- Lower the heat and gently stir in the full-fat sour cream and whole milk, mixing until the soup is silky smooth. Heat for an additional minute but do not bring it to a boil.
- Ladle the soup into bowls and sprinkle a little fresh dill on top before serving.
Notes
For a deeper flavor, consider mixing mushroom varieties. For a pureed soup, blend after step 4. Add lemon juice to brighten flavors. Adjust thickness as desired.