Mushroom Soup (Print Version)
# Ingredients:
01 -
4 tablespoons salted butter.
02 -
1 large yellow onion, chopped.
03 -
1 pound cremini mushrooms, sliced.
04 -
2 cups chicken or vegetable stock.
05 -
½ cup dry white wine.
06 -
2 teaspoons dried dill.
07 -
2 teaspoons fresh thyme leaves, minced.
08 -
2 teaspoons paprika.
09 -
1 tablespoon Worcestershire sauce.
10 -
1 teaspoon kosher salt.
11 -
3 tablespoons all-purpose flour.
12 -
1 cup whole milk.
13 -
¼ cup sour cream.
14 -
1 tablespoon lemon juice (optional).
15 -
2 tablespoons fresh parsley (optional).
# Instructions:
01 -
Melt butter in large pot over medium heat. Cook onions and mushrooms until onions are soft, about 8 minutes.
02 -
Add stock, wine, herbs, paprika, Worcestershire and salt. Boil, then reduce to simmer for 10 minutes until liquid reduces by ⅓.
03 -
Whisk flour into milk until smooth. Stir into soup and cook 10 minutes until thickened.
04 -
Over low heat, slowly stir in sour cream and lemon juice until incorporated.
05 -
Divide into bowls and garnish with parsley if desired.
# Notes:
01 -
Makes 5 cups - double recipe if serving as main dish.
02 -
Can be frozen up to 1 month.