Creamy Mushroom Soup

5 mins
Cooking time
35 mins
4 tbsp
salted butter
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
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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An association between consumption of 3 serves of dairy foods containing A1 beta-casein and digestive discomfort, in some individuals, has been established by a process of systematic review. a2 Milk™ is free from A1 beta-casein. The NHMRC recommends a healthy diet including up to 4 serves of dairy foods/day.

*A1 and A2 proteins refer to A1 and A2 beta-casein protein types

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