Name: Creamy Mushroom Dill Soup: A Comforting Recipe for Every Season
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 tablespoons olive oil; 1 ½ pounds mixed mushrooms, trimmed and sliced into ¼-inch pieces; 2 cups diced yellow onions; 3 tablespoons unsalted butter; ¼ cup all-purpose flour (can use gluten-free if needed); 4 teaspoons sweet mild paprika; 1 tablespoon chopped fresh dill (or 2 teaspoons dried dill); Kosher salt and freshly cracked black pepper, to taste; ½ cup dry white wine (e.g., Sauvignon Blanc); 3 cups low-sodium chicken or vegetable broth; 2 tablespoons low-sodium soy sauce; 1 ½ cups whole milk; ¾ cup sour cream; 2 tablespoons white wine vinegar or sherry vinegar; ½ cup chopped fresh parsley

Description

Savor the rich flavors of creamy mushroom dill soup. A perfect, comforting recipe for any season or occasion.

Ingredients

Scale

3 tablespoons olive oil
1 ½ pounds mixed mushrooms, trimmed and sliced into ¼-inch pieces
2 cups diced yellow onions
3 tablespoons unsalted butter
¼ cup all-purpose flour (can use gluten-free if needed)
4 teaspoons sweet mild paprika
1 tablespoon chopped fresh dill (or 2 teaspoons dried dill)
Kosher salt and freshly cracked black pepper, to taste
½ cup dry white wine (e.g., Sauvignon Blanc)
3 cups low-sodium chicken or vegetable broth
2 tablespoons low-sodium soy sauce
1 ½ cups whole milk
¾ cup sour cream
2 tablespoons white wine vinegar or sherry vinegar
½ cup chopped fresh parsley

Instructions

Sauté the Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the mushrooms and onions, stirring occasionally. Cook until the onions turn translucent and the mushrooms reduce to half their size, approximately 15 minutes. Transfer this mixture to a bowl.
Make the Base
In the same pot, melt the butter over medium heat. Sprinkle in the flour, paprika, dill, 1 teaspoon salt, and 1 teaspoon pepper. Whisk constantly for about 1 minute to create a roux. Deglaze the pan by whisking in the wine, allowing it to evaporate.
Build the Soup
Gradually whisk in the broth, a little at a time, ensuring the flour mixture dissolves completely before adding more. Stir in the soy sauce and return the cooked mushroom-onion mixture to the pot. Bring the soup to a simmer and cook for 5 minutes, reducing the liquid by half.
Add the Creaminess
Stir in the milk and sour cream, and bring the soup back to a gentle simmer. Add the vinegar and mix thoroughly. Remove the pot from heat.
Finish and Serve
Fold in the chopped parsley and adjust seasoning with additional pepper, if needed. Serve warm with crusty bread or your favorite side.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 6 servings
Calories: 350 kcal per serving

Keywords: #SoupRecipe #MushroomSoup #ComfortFood #DillSoup