Directions
- 1Melt 4 tbsp of salted butter in a pot.
- 2Add 2 cups of chopped onions and 1.5 lb of sliced mushrooms and let simmer for 10 minutes.
- 3Add 2 tsp of dried dill weed, 1 tsp of dried thyme, 1 tsp of Umami, and 1 tbsp of sweet paprika.
- 4Add 2 cloves of minced garlic and 1 tbsp of lemon juice.
- 5Add 2 tbsp of soy sauce and 2.5 cups of low sodium chicken stock (or vegetable stock) and simmer for 10 minutes.
- 6In a separate bowl, whisk together 3 tbsp of all-purpose flour, 0.5 cup of half & half, and 0.5 cup of whole milk.
- 7Add the flour mixture to the soup and simmer on low for 10 minutes.
- 8Remove from heat and add 0.33 cup of room temperature sour cream. Stir to combine.
Ingredients
- 4 tbsp salted butter
- 2 cups onions, chopped
- 1.5 lb Mushrooms, sliced
- 2 tsp dried dill weed
- 1 tsp dried thyme
- 1 tsp Umami
- 1 tbsp sweet paprika
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 2 tbsp soy sauce
- 2.5 cups low sodium chicken stock
- 3 tbsp all purpose flour
- 0.5 cup half & half
- 0.5 cup whole milk
- 0.33 cup sour cream
Equipment
potwooden spoonmeasuring cupwhisk
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