Ingredients
Scale
- 4 tablespoons salted butter
- 1 ½ cups white onions, chopped
- 1 lb mushrooms (crimini, button, or your choice), sliced
- 2 teaspoons dried dill weed
- 1 teaspoon dried thyme
- 1 teaspoon dried mushroom powder (optional)
- 1 tablespoon sweet paprika
- 1 tablespoon lemon juice
- 2 cloves garlic, grated
- 2 ½ cups low-sodium chicken stock (or vegetable stock for a vegetarian option)
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons all-purpose flour
- 1 cup half and half (or whole milk for a lighter option)
- ⅓ cup room-temperature crème fraîche (or sour cream)
- 3 tablespoons chopped parsley
Instructions
Step 1: Sautéing the Onions and Mushrooms
- In a Dutch oven or large soup pot, melt 4 tablespoons of salted butter over medium heat.
- Add the chopped onions and sliced mushrooms to the pot. Sauté for about 5 minutes, or until the mushrooms release their moisture and begin to soften.
- Season with dried dill, thyme, and paprika, and allow the mushrooms and onions to continue cooking for another 7-10 minutes. Stir occasionally to prevent sticking and ensure even cooking.Pro Tip: If you’re worried about burning or browning the onions, consider lowering the heat slightly. It’s important to allow the mushrooms to cook down without overcooking them.
Step 2: Adding the Garlic and Seasonings
- Just before the mushrooms are fully cooked, grate the garlic and add it to the pot. Continue cooking for another 30 seconds, allowing the garlic to become fragrant.
- If you’re using mushroom powder, sprinkle it in at this point, adding an extra umami boost to the dish.
Step 3: Adding Liquids and Simmering
- Pour in the chicken stock and soy sauce, stirring to combine. Add the lemon juice to the pot, and be sure to scrape the bottom of the pot to release any caramelized bits that might be stuck.
- Bring the soup to a simmer, and let it cook for about 5 minutes, allowing the flavors to meld together.Pro Tip: If the soup is too thick for your liking, you can add a little extra stock or water to thin it out.
Step 4: Thickening the Soup
- While the soup is simmering, whisk the milk and flour together in a small bowl or mason jar until smooth.
- Slowly pour the milk and flour mixture into the soup, stirring continuously. Let the soup cook for an additional 8-10 minutes, or until it thickens to your desired consistency.
Step 5: Adding the Creamy Touch
- Remove the soup from heat. Slowly stir in the crème fraîche or sour cream, allowing it to blend smoothly into the soup for a velvety, creamy texture.
- Garnish with fresh chopped parsley to finish.
Step 6: Serving the Soup
Serve the soup warm with a side of grilled bread, rubbed with a cut clove of garlic for extra flavor. This soup pairs wonderfully with a light salad or some crusty bread to soak up all the deliciousness.
Notes
Troubleshooting Tips:
- If the soup becomes too thick: Add a little extra chicken stock or water to thin it out to your desired consistency.
- If your soup doesn’t thicken as expected: Double-check the flour and milk mixture for clumps. If necessary, continue cooking the soup for a few more minutes to let it reduce and thicken.
- Avoid curdling the cream: If you’re worried about sour cream curdling, it helps to let the sour cream come to room temperature before adding it to the soup. Stir it in slowly, ensuring that the soup isn’t too hot when you add it.
Efficiency Tips for Beginners:
- Prep as you go: While the onions and mushrooms are sautéing, measure out the rest of your ingredients. This will keep you on track and minimize any last-minute scrambling.
- Use a whisk to prevent lumps: When mixing flour and milk, a whisk is your best friend to ensure smooth, lump-free soup.
- Prep Time: 5 minutes
- Cook Time: 35 minutes