Description
Indulge in the rich and comforting flavors of this creamy mushroom herb soup. Perfect for a cozy weeknight dinner, this recipe is sure to warm you up from the inside out.
Ingredients
Soup:
- 4 Tbsp unsalted butter
- 1 medium onion, finely chopped
- 1 lb cremini mushrooms, sliced (or baby bella/portobello)
- 2 Tbsp all-purpose flour
- 1 Tbsp paprika (Hungarian or sweet)
- 3 cups chicken broth
- 1 cup milk
- 1 Tbsp tamari (or low-sodium soy sauce)
- 1/2 cup sour cream
- 1 Tbsp fresh lemon juice
- 3 Tbsp fresh parsley, chopped
- 2 Tbsp fresh dill, chopped
- 1 Tbsp fresh thyme, chopped
- Fine salt, black pepper, and a pinch of ground chili pepper, to taste
Instructions
- Sauté aromatics: In a large pot over medium heat, melt the butter. Add the onion and cook until soft and translucent, 3–4 minutes.
- Brown mushrooms: Stir in the mushrooms and cook 7–8 minutes, until they release their liquid and turn golden around the edges.
- Season & thicken: Sprinkle in the flour and paprika; stir to coat and cook 1–2 minutes to remove the raw flour taste.
- Build the soup: Slowly pour in the chicken broth while whisking to avoid lumps. Add the milk and tamari; bring to a gentle simmer and cook 10 minutes, stirring occasionally.
- Finish creamy: Remove from heat. Stir in sour cream, lemon juice, parsley, dill, thyme, and season with salt, black pepper, and a pinch of chili pepper. Adjust acidity and salt to taste.
- Serve: Let rest 1–2 minutes. Ladle into bowls and garnish with extra herbs. Great with crusty bread or a light salad.
Notes
- Vegetarian: Use vegetable broth.
- Extra creamy: Replace part of the milk with half-and-half.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Umami boost: Add a splash more tamari or a squeeze of lemon at the end to brighten.
- Make-ahead: Keeps 3–4 days refrigerated. Rewarm gently (don’t boil) to keep the dairy smooth.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg
