Mushroom Soup

This is basically a soup blog now–jk. But in these fall + winter months, I find it difficult to deviate from making a comforting, cozy bowl of soup. This recipe is inspired by a hungarian mushroom soup; made with one pound of cremini mushrooms, soy sauce, lemon juice, white wine, fresh thyme + dill–delicious!Pair this with a crusty baguette and top with crème fraîche

If you need me, I’ll be curled up to a bowl of this goodness

Total Time: 55 minutes Servings: 4-5

You Need

  • 3 tablespoons butter
  • 1 tablespoon good olive oil
  • 1½ cups onions, chopped
  • ½ cup shallots, finely chopped
  • 1lb fresh cremini mushrooms, sliced
  • 2½ teaspoons fresh thyme, finely chopped
  • 2½ teaspoons fresh dill, finely chopped
  • 1½ teaspoons smoked paprika
  • ¼ cup dry white wine
  • 1½ tablespoons reduced sodium soy sauce
  • 3 cups vegetable broth
  • 3 tablespoons all-purpose flour
  • ¾ cup whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons crème fraîche

Garnish (optional)

  • crème fraîche
  • fresh cracked pepper

Serve with (optional)

  • toasted sourdough bread or baguette

Do It

  1. Melt the butter in a dutch oven over medium heat. Saute onions and shallots for 6-7 minutes.
  2. Add cremini mushrooms and cook for 3 minutes. Add thyme, dill, and smoked paprika and cook for 1 minute.
  3. Add white wine and cook until liquid has reduced by about half. Add soy sauce and vegetable broth and bring to a boil. Lower heat to a simmer and cook for 15 minutes.
  4. In a small bowl, add milk and flour and whisk until well combined. Pour into soup and stir to combine. Cook for another 15 minutes, stir every few minutes.
  5. Add salt, pepper, lemon juice, parsley and crème fraîche. Stir to combine.
  6. Ladle into bowls and serve. Enjoy