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 MilkTM
- ⅓ cup
sour cream
- 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.
- Slowly pour in the chicken stock, soy sauce and lemon juice. Allow soup to simmer, let it cook and reduce for 5 mins.
- 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.
- Remove soup from heat. Stir in the sour cream slowly and allow for it to mix.
- Sprinkle with parsley and serve with warm grilled bread!
