This recipe was first tried by Evelyn. I have since made it twice! It’s from allrecipes.com
Ingredients
- 4 Tbsp Unsalted butter
- 2 Cups Onions Chopped
- 1 Pound Fresh mushrooms Sliced
- 2 Tsp Dill weed Dried
- 1 Tbsp Paprika
- 1 Tbsp Soy sauce (Feel free to omit or substitute something else)
- 2 Cups Chicken broth
- 1 Cup milk
- 3 Tbsp flour All-purpose
- 1 Tsp Salt
- Ground Pepper To taste
- 2 Tsp Lemon juice
- 1/4 Cup Fresh parsley Chopped
- 1/2 Cup Sour cream Try Bles-Wold! It's available on spud.ca
Servings:
Instructions
- Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
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Yes. I have probably made it 15 times. Any stock will work but I do love the dill! 😉
This is a fabulous soup! I omitted the dill and parsley and used veg stock 🙂