The creamiest mushroom soup with fresh dill, thyme, and paprika. Top with a dollop of sour cream and crusty bread!
5 stars (11 ratings)
Ingredients
3tablespoonsunsalted butter
1sweet onion, diced
1 ½poundscremini mushrooms, sliced
4ouncesshiitake mushrooms, stemmed and diced
½cupdry white wine
4cupsvegetable stock
2tablespoonsreduced sodium soy sauce
2teaspoonsHungarian or sweet paprika
1 ½teaspoonsdried dill
5sprigsfresh thyme
1bay leaf
3tablespoonsall-purpose flour
1 ½cupswhole milk
¼cupsour cream
2teaspoonslemon zest
1tablespoonfreshly squeezed lemon juice
2tablespoonschopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
Instructions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and mushrooms, and cook, stirring occasionally, until tender and mushrooms start to brown, about 16-20 minutes.
Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.
Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.
In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.
Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.