Mushroom Soup
Ingredients
Units
Scale
- 4 T of salted butter
- 1 1/2 c white onions, chopped
- 1 lb. mushrooms, sliced (use crimini, button, etc.)
- 2 t dried dill
- 1 t dried thyme
- 1 T sweet paprika
- 1 T lemon juice
- 2–4 cloves garlic, grated
- 2 1/2 cups broth
- 2 T soy sauce
- 3 T all purpose flour
- 1 c half and half or milk
- 1/3 c crème fraîche (or greek yogurt)
- 3 T chopped parsley
Instructions
- Melt 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.
- Add dill, thyme, paprika, garlic and lemon juice. Cook for 2 minutes.
- Add broth and soy sauce. Simmer on low to medium heat for a few minutes. In a bowl whisk milk with the flour, removing lumps. Add to the soup while stirring to avoid curdling. Simmer soup to desired thickness. Do not boil the soup, just simmer it.
- Add crème fraîche or yougurt and stir.
- Garnish with parsley.
- Serve with warm crusty bread and a glass of wine .