Serves 1
Directions
- 1Melt butter in a pot.
- 2Add sliced mushrooms and chopped onions to the pot.
- 3Simmer for 10 minutes.
- 4Add dried dill weed, dried thyme, dried mushroom powder, and sweet paprika.
- 5Add minced garlic, lemon juice, and soy sauce.
- 6Pour in low sodium chicken stock or vegetable stock.
- 7Simmer for 10 minutes.
- 8In a separate container, whisk together all-purpose flour, half and half, and whole milk.
- 9Pour the flour mixture into the soup.
- 10Simmer on low for 10 minutes.
- 11Remove soup from heat and stir in room-temperature sour cream.
Ingredients
- 4 TBSP salted butter
- 2 cups onions, chopped
- 1.5 lb mushrooms, sliced (use crimini, button, etc.)
- 2 Tsp dried dill weed
- 1 Tsp dried thyme
- 1 Tsp dried mushroom powder
- 1 TBSP sweet paprika
- 2 cloves garlic, minced
- 1 TBSP lemon juice
- 2 TBSP soy sauce
- 2.5 cups low sodium chicken stock (or vegetable)
- 3 TBSP all-purpose flour
- 0.5 cup half and half
- 0.5 cup whole milk
- 0.33 cup room-temperature sour cream
Equipment
potmeasuring spoonsmeasuring cupswhiskwooden spatula
Tips
- You can make this vegetarian by using vegetable stock.
- You can pour this over steak or hamburger patties.
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