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.
12 people made this
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
500ml vegetable stock
1 tablespoon soy sauce
120ml fresh cream
dollop soured cream for garnish (optional)
freshly chopped dill for garnish
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Method Prep:10min › Cook:35min › Ready in:45min
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.
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.
Add the cooked mushroom mixture. Bring to the boil, reduce heat to medium, cover and simmer for twenty minutes, stirring occasionally.
Stir in fresh cream and cook for another 2 minutes. Serve immediately with a dollop of soured cream and chopped dill.