Creamy Mushroom Soup

Creamy Mushroom Soup

Difficulty
Medium
Preparation
5 mins
Cooking time
35 mins
Servings
5-6
4 tbsp
salted butter
450g
mushrooms, sliced
1 ½ cup
white onions, chopped
1 tsp
dried thyme
1 tbsp
mushroom powder (optional)
1 tbsp
sweet paprika
1 tbsp
lemon juice
2 tsp
dried dill
2
gloves garlic, grated
2 ½ cups
chicken stock
2 tbsp
soy sauce
3 tbsp
plain flour
3 tbsp
parsley, chopped
1 cup
a2 Milk™
⅓ cup
sour cream
  1. In a soup pot, sauté the onions and mushrooms in the butter over medium heat for 5 mins. Then add the dill, thyme and paprika and continue cooking for an additional 7 mins, stirring often. Add the garlic and mushroom powder right before mushrooms are cooked through.
  2. Slowly pour in the chicken stock, soy sauce and lemon juice. Allow soup to simmer, let it cook and reduce for 5 mins.
  3. While the soup is reducing, whisk together the milk and flour in a bowl until smooth. Pour the mixture into the soup and continue to cook the soup for 8-10 mins or until the soup thickens, stirring as required.
  4. Remove soup from heat. Stir in the sour cream slowly and allow for it to mix.
  5. Sprinkle with parsley and serve with warm grilled bread!

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