Creamy Mushroom Soup
Creamy mushroom soup is rich, flavorful, and full of umami from the mushrooms. This soup makes a wonderful first course, or add some chicken and pasta for a more filling meal.
Servings 4
Ingredients
- 4 tablespoons salted butter
- 1 medium sweet onion diced
- 20 ounces baby portabella mushrooms cleaned and sliced or cut into wedges
- 1 teaspoon kosher salt
- 2 cloves garlic minced
- 2 teaspoons sweet paprika
- 2 ½ cups chicken stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried dill
- 1 cup half and half
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- 1 tablespoon dried parsley
- 1 tablespoon fresh lemon juice
- additional salt and black pepper to taste
Instructions
- In a large Dutch oven over medium heat, melt the butter. Add onions, stirring frequently until softened, about 5 minutes. Add mushrooms and salt and continue cooking for an additional 8-10 minutes. Add in the garlic and paprika and cook, stirring constantly for 1 minute.
- Stir in chicken stock, Worcestershire sauce, and dill; reduce heat to low, cover, and simmer for 15 minutes.
- In a medium bowl, whisk together the half and half and flour. Stir the mixture into the soup until fully incorporated. Cover and simmer on low for 15 additional minutes, stirring occasionally.
- Add sour cream, parsley, lemon juice; stir to combine and heat through. Taste and season with additional salt and ground black pepper as needed. Serve immediately.
Notes
For a more filling meal, add cooked pasta or gnocchi and shredded rotisserie chicken before serving and enjoy alongside fresh rolls or bread.
If you love the flavor of mushrooms but not the texture, you can puree the soup before serving.
For a vegetarian version of this soup, use vegetable stock in place of the chicken stock and be sure to use vegan worcestershire sauce.