Creamy Mushroom Soup

Ingredients

• 500 g mushrooms (sliced)
• 2 onions (large, finely chopped)
• 1 tsp minced garlic
• 1 tsp dried thyme
• 1 tsp dried dill
• 0.5 tsp paprika powder
• 3 cup chicken stock
• 3.5 tbsp soy sauce (3–4 tbsp)
• 2 lemon juice (juice of 2 lemons)
• 2 tsp plain flour
• milk (a little, as needed to mix with the flour)
• 1 cup milk
• 0.5 cup single cream
• 1 tbsp sour cream or crème fraîche (large)
• butter (for frying)

Steps

1. 1

   Melt the butter in a pot.

2. 2

   Add the finely chopped onions and fry for 2–3 minutes, until softened.

3. 3

   Add the minced garlic and sliced mushrooms. Sauté for 4–5 minutes, until the mushrooms soften.

4. 4

   Add the dried thyme, dried dill, and paprika powder. Mix well.

5. 5

   Pour in the chicken stock and stir everything together. Let the soup simmer gently for 5–7 minutes.

6. 6

   Add the soy sauce and lemon juice, then mix well.

7. 7

   In a separate bowl, whisk the plain flour with a little milk until smooth and lump-free.

8. 8

   Pour the flour-and-milk mixture into the soup while stirring continuously.

9. 9

   Add 1 cup of milk and the single cream. Mix well, then let the soup simmer for another 2–3 minutes, until creamy.

10. 10

    Add the sour cream or crème fraîche and stir until everything is well combined.

11. 11

    Dish out and serve.

Notes

The source does not specify the quantity of butter or the amount of milk needed to mix with the flour. Soy sauce is given as a range of 3–4 tablespoons.

Nutrition per serving

• soup
• main
• gluten-containing
• contains dairy
• stovetop
• creamy
• vegetarian option unavailable