September 29, 2016
Comfort Food, Lunch, Main Dish,
Soups/Stews, Dairy, Vegetables, Mushrooms, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Stove Top, No Eggs, Sugar-Free, Make it from scratch more
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"This is my family's favvy mushroom soup! Great on a chilly night with a nice crunchy loaf! Best made the day before serving."
Melt 2 tablespoons butter in a small pan.
Saute the onions until translucent and just starting to brown.
Add the garlic and saute for another minute.
Add the mushrooms and saute for 5 minutes until mushrooms release their juices.
Add the paprika, dill, salt and pepper; set aside.
In dutch oven, melt 3 tablespoons butter and stir in the flour, constantly whisking for several minutes until the mixture is rich and caramelized brown.
Add the milk, broth and soy sauce, still whisking until the mixture is smooth.
Add the mushroom mixture.
Bring to a boil and reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.
Stir in the sour cream, stirring for another 2 minutes.
Garnish each bowl with chopped fresh parsley and a dollop of sour cream if desired.
Serve with crusty bread.
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10 stars! This is so good, I actually made it twice this week. We don’t like dill so I used tarragon and it worked great. Thanks for a real keeper. (and pretty easy too).
Fantastic recipe.So flavorful and comforting. It feels like a hug. I didn't have fresh dill so I used dill seeds.And I quartered the mushrooms. I wasn't sure if I was supposed to.
at first I was only going to give it a 4 star as my rating is very specific but then I let some sit till the next day at which time I felt it deserved 5 stars. the amount of mushrooms in it was not too much as first thought It would be. some recipes I tinker with but not this one, it is good all on its own merit