About this recipe:My family loves soup and this is one of their favourites. It has lots of flavour and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavour from other ingredients.
50g unsalted butter
325g chopped onions
500g fresh mushrooms, sliced
2 teaspoons dried dill
1 tablespoon paprika
1 tablespoon soy sauce
500ml chicken stock
3 tablespoons plain flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
4 tablespoons chopped fresh parsley
125ml soured cream
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Method Prep:15min › Cook:35min › Ready in:50min
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 stock. 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 soured cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
Altered ingredient amounts.
to make it more interesting, instead of having 500g of the same mushroom, use different types of mushrooms that amount to 500g! I had white closed cup and portobello mushrooms, so I used 250g of each - 25 May 2009