Serves 1
Directions
- 1Melt butter in a soup pot.
- 2Sauté onions for a few minutes and then add mushrooms.
- 3Cook for 8-10 minutes on medium heat stirring occasionally.
- 4Add dill, thyme, paprika, garlic and lemon juice.
- 5Cook for 2 minutes.
- 6Add broth and soy sauce.
- 7Simmer on low to medium heat for a few minutes.
- 8In a bowl mix half and half with all purpose flour removing lumps.
- 9Add to the soup while stirring to avoid curdling.
- 10Simmer soup to desired thickness.
- 11Optional add crème fraiche or sour cream.
- 12Garnish with parsley.
- 13Serve with warm bread.
Ingredients
- 4 tablespoons salted butter
- 1.5 cups white onions, chopped
- 1 lb mushrooms, sliced (use crimini, button, etc.)
- 2 teaspoons dried dill weed
- 1 teaspoon dried thyme
- 1 tablespoon sweet paprika
- 1 tablespoon lemon juice
- 2 cloves garlic, grated
- 2.5 cups low sodium chicken stock (or vegetable)
- 2 tablespoons soy sauce
- 3 tablespoons all-purpose flour
- 1 cup half and half (or whole milk)
- 0.33 cup room-temperature creme fraiche or sour cream (optional)
- salt to taste
- 3 tablespoons chopped parsley
Equipment
soup potbowl
Tips
- Do NOT boil the soup, only simmer it.
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