Hearty mushroom soup

Hearty mushroom soup


4 people made this

About this recipe: A rich, creamy soup crammed with fresh mushrooms and seasoned with paprika and fresh dill. It's so comforting on a cold evening with some fresh crusty bread. I have used similar ingredients that you would use for mushroom stroganoff.


Serves: 4 

  • 20g butter
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 350g mushrooms, sliced
  • 2 tablespoons paprika
  • 4 tablespoons freshly chopped dill
  • salt and freshly ground pepper
  • 40 g butter
  • 2 tablespoons plain flour
  • 250ml milk
  • 500ml vegetable stock
  • 1 tablespoon soy sauce
  • 120ml fresh cream
  • dollop soured cream for garnish (optional)
  • freshly chopped dill for garnish

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Melt 20g butter in a medium saucepan; add onion and cook until they have softened and turned golden brown. Stir in garlic, then mushrooms and continue to cook for 5 minutes. Add paprika, fresh dill, salt and pepper.
  2. In a different saucepan, melt 40g butter; add flour and cook, stirring constantly for several minutes until the mixture turns dark brown in colour. Gradually add in the milk and vegetable stock, whisking constantly until the mixture is well blended. Stir in soy sauce.
  3. Add the cooked mushroom mixture. Bring to the boil, reduce heat to medium, cover and simmer for twenty minutes, stirring occasionally.
  4. Stir in fresh cream and cook for another 2 minutes. Serve immediately with a dollop of soured cream and chopped dill.

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