Duration:
- Prep Time: 15 min
- Cook Time: 30 min
- Calories: 363
- Serves: 4
Ingredients
- 4 tbsp butter
- 2 cups onions, chopped
- 1 lb mushrooms, sliced
- 2 cups chicken or vegetable stock
- 1/2 cup dry white wine
- 2 tsp dried dill
- 2 tsp minced fresh thyme leaves
- 2 tsp paprika
- 2 tbsp soy sauce
- 1 cup whole milk
- 3 tbsp flour
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 2 tbsp fresh Italian parsley
Method
- In a heavy pot or Dutch oven, cook the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes.
- Add the dill, thyme, paprika, chicken or vegetable stock, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.
- Meanwhile, in a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
- Turn the heat down to low and slowly stir in the sour cream and lemon juice.
- Garnish the soup with parsley and serve hot.
**Yields 5 cups of soup. If you want to serve it to four people as a main dish, we recommend doubling the recipe.
Nutrition Info
- Per Serving Amount
- Calories: 363
- Protein: 11g
- Carbohydrates: 35g
- Total Fat: 17 g
- Dietary Fiber: 3g
- Cholesterol: 43mg
- sodium: 593mg
- Total Sugars: 10g
