Directions
- 1Melt butter in a soup pot. Sauté onions for a few minutes and then add mushrooms. Cook for 8-10 minutes on medium heat stirring occasionally.
- 2Add dill, thyme, paprika, garlic and lemon juice. Cook for 2 minutes.
- 3Add broth and soy sauce. Simmer on low to medium heat for a few minutes. In a bowl mix half and half with all purpose flour removing lumps. Add to the soup while stirring to avoid curdling. Simmer soup to desired thickness. Do NOT boil the soup only simmer it.
- 4Add sour cream and stir.
- 5Garnish with parsley.
- 6Serve with warm crusty bread and a glass of wine.
Ingredients
- 4 tablespoons salted butter
- 1.5 cups white onions, chopped
- 1 lb mushrooms, sliced
- 2 teaspoons dried dill weed
- 1 teaspoon dried thyme
- 1 tablespoon sweet paprika
- 1 tablespoon lemon juice
- 2 cloves garlic, grated
- 2.5 cups broth
- 2 tablespoons soy sauce
- 3 tablespoons all purpose flour
- 1 cup half and half or milk
- 0.33 cup sour cream or crème fraiche
- 3 tablespoons chopped parsley
Equipment
soup pot
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