This is one of my favorite new soups I’ve tried lately. I’ve had it on my list of recipes to try for quite a while now and the other day, when I saw so many mushrooms waiting in my refrigerator, I knew it was time. I can’t believe I waited so long to make this! It was fantastic.
I made this for lunch and between my three boys and myself, there wasn’t a single bite left for my husband to taste later. They all asked for seconds. Next time I make this, I will be doubling the recipe. I was bummed not to have any leftovers the next day! In her original post for this recipe, Pam mentioned that the flavors were even better the following day.
- 1 tablespoon olive oil
- 1 large sweet yellow onion diced
- 16 ounces baby bella mushrooms sliced
- 1 teaspoon dill weed
- 1 tablespoon smoked paprika
- 1 tablespoon soy sauce
- 2 tablespoons butter
- 3 tablespoons arrowroot or cornstarch
- 1 cup milk
- 2 cups chicken or vegetable stock divided in half
- 2-3 teaspoons fresh lemon juice adjust to taste
- 1/2 cup sour cream
- kosher salt to taste
- freshly cracked pepper to taste
- Heat the oil in a large pot over medium heat. Add the onions and cook for a couple minutes. Add the mushrooms, soy sauce, dill, paprika and about 1/2 a cup of stock. Stir to combine and then cover with lid. Simmer for 15 minutes. Remove the mushroom mixture and liquid from the pot to a bowl and set aside.
- Place the pot back on the stove over medium heat and melt the butter in it. Add the arrowroot and whisk until creamy. This should only take about a minute. Slowly add the milk while whisking constantly. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Add the mushroom mixture back into the pot along with the rest of the stock. Cover with the lid and simmer another 10 minutes or so. Just before serving, add the lemon juice and season with salt and pepper. Remove a small amount of broth from the pot and whisk the sour cream into it. Add this mixture back into the pot and stir to combine. Enjoy!