Creamy mushroom and onion soup to end your day
5 cup servings
Also called a Hungarian mushroom soup.
This recipe has to be hands down one of my favorite recipes. The creaminess and flavors just leave you with wanting more. I thought the dill might be too much after smelling the seasoning before adding it to the soup, but no way. Would make this recipe the same way over and over again. I always limit my salt as to not over salt the soup but feel free to add more seasoning as needed to suit your taste buds.
Our family serves this soup in cups along with some grilled chicken and sauteed green beans. My family just so happens you can’t just have soup for dinner, go figure. I’m the odd one out on that one. I say have it as your sole dish for dinner.
|4 tablespoons unsalted butter|
|1 large yellow onion, chopped|
|16 oz crimini mushrooms|
|2 cups low sodium, chicken stock|
|0.50 cup dry white wine, cabernet sauvinon|
|2 teaspoons dried dill|
|2 teaspoons minced fresh thyme leaves|
|2 teaspoons paprika|
|2 tablespoons worcestershire|
|2 teaspoons kosher salt|
|3 tablespoons all-purpose flour|
|1 cup whole milk|
|0.25 cup sour cream|
|1 tablespoon lemon juice, from 1 lemon|
|2 tablespoons fresh Italian parsley|