My clients requested a creamy hearty soup and this one met the demand. Broth-creamy mushrooms + fresh herbs makes you feel like you're in a garden of warm soup. Interesting picture but fantasy cooking is the way to live. Plus top it off with some crunchy homemade croutons, a little burnt, salty and perfectly buttered.
You know its about to be really rainy this week in Los Angeles and all I can think is how the entire city needs to be blessed with a bowl of soup. SO if you get around to making it, i suggest doubling it to share with a friend.
1Tbsp unsalted butter
2 Cups Chopped onion
1 lb fresh button mushrooms (sliced-6 cups)
2 cups low sodium chicken broth
1 Tbsp. hungarian Sweet paprika or hot paparika
1 Tbsp low sodium soysuace
1 tsp dried dill
1 cup milk
3 tbsp flour
1/2 cup sour cream
1/4 cup chopped fresh parsley
2 tsp lemon juice
1 tsp salt
1/2 tsp black pepper croutons
Directions
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.