A warm, filling fresh mushroom soup that is perfect for lunch or a light dinner with granary bread on the side. I find that the soup is just as good if not better the next day.
3 people made this
2 tablespoons unsalted butter
300g chopped onions
675g fresh mushrooms, thickly sliced
4 1/2 teaspoons chopped fresh dill
1 tablespoon sweet paprika
1 tablespoon soy sauce
500ml low salt chicken stock
250ml skimmed milk
3 tablespoons plain flour
1/2 ripe tomato
1/2 red chilli pepper
1 teaspoon salt
freshly ground black pepper to taste
120g soured cream
Method Prep:15min › Cook:35min › Ready in:50min
Melt the butter in a large pot over medium heat. Cook and stir the onions in the butter until fragrant, about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender, about 5 minutes more. Stir the dill, paprika, soy sauce and chicken stock into the mushroom mixture; reduce heat to low, cover and simmer 15 minutes.
Whisk the milk and flour together in a small bowl. Stir the mixture into the soup. Add the ripe tomato and chilli pepper. Return cover to the pot and simmer another 15 minutes, stirring occasionally. Season with salt and pepper. Mix the sour cream into the soup and continue cooking and stirring until the soup has thickened, 5 to 10 minutes more. Remove the chilli pepper and tomato and discard before serving the soup.