This is a lightly creamy, rich soup, full of earthy mushroom flavor that is brightened by a squeeze of lemon juice added at the end of cooking.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Appetizer, Main Course
Cuisine: American
Servings: 8servings
Calories: 154kcal
Ingredients
1tablespoonolive oil
1large sweet yellow oniondiced into ½-inch pieces
32ouncesbaby bella mushroomssliced thin
1teaspoondill weed
2teaspoonssmoked paprika
1tablespoonsoy sauce
2cupschicken or vegetable stockdivided
2tablespoonsbutter
3tablespoonscornstarch
1cupmilk
2teaspoonsfresh lemon juice
½cupsour cream
½teaspoonkosher saltadjust to taste
¼teaspoonfreshly cracked pepperadjust to taste
Instructions
Heat the oil in a large pot over medium heat. Add the onions and the mushrooms and cook for 2-3 minutes until they begin to soften.
Add the dill, paprika, soy sauce, and ½ cup of stock. Stir to combine and then cover with lid. Reduce heat to low and simmer for 15 minutes. Transfer the mushroom mixture and the liquid from the pot to a bowl and set aside.
Return the pot to the stove over medium heat and melt the butter in it. Add the cornstarch and whisk smooth. Slowly add the milk while whisking constantly. When the milk mixture is smooth, add the remaining chicken stock while whisking constantly.
Add the mushroom mixture back into the pot along with the rest of the stock. Bring to a simmer. Use a ladle or a small measuring cup to remove a small amount of broth (about ½ cup) from the pot and then whisk the sour cream into it.
Add the sour cream mixture back to the pot and stir to combine. Add the lemon juice and season to taste with salt and pepper.