Creamy Mushroom Soup
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Unrated
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Course
Main Course, Appetizer
Creamy Mushroom Soup
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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.
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Ingredients
- 4 tablespoons butter salted
- 1 onion diced, medium sweet
- 20 ounces portabella mushrooms cleaned and sliced or cut into wedges, baby
- 1 teaspoon kosher salt
- 2 cloves garlic minced
- 2 teaspoons paprika sweet
- 2 ½ cups chicken stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dill dried
- 1 cup half and half
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- 1 tablespoon parsley dried
- 1 tablespoon lemon juice fresh
- salt additional, to taste
- black pepper additional, 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.
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