Inspiration: As always, I love finding new soup recipes so that B and I can have some variety in our weekday work lunches. This was a great one to put on the list because it could take another chunk out of a spare container of sour cream in my fridge. Those things are so hard to use up when you don’t really need them, aren’t they?
What we Loved: B and I both love the flavor of mushrooms, so we of course loved this soup. It was full to the brim with mushrooms in every bite! And the broth had a nice, creamy paprika flavor similar to the sauce in the chicken paprikash that I made earlier this week. I really loved the earthiness of this soup and its simplicity.
Helpful Hints: Sauteeing the onions and mushrooms takes some time, because there are a lot of them. Make sure that you have 15-20 minutes or so to get them cooked through!
I made some changes to the recipe, mainly to make more servings and to omit the flour carbohydrates. Here’s the recipe as I made it.
Extra virgin olive oil
2 onions, chopped
2 lbs fresh mushrooms, chopped
1 teaspoon dried dill
1 heaping teaspoon sweet Hungarian paprika
1 tablespoon soy sauce
5 cups chicken stock (or vegetable stock to keep this vegetarian)
1 cup milk
1/2 teaspoon salt
Ground black pepper
Lemon juice from 1/2 lemon
1/4 cup chopped fresh cilantro
1/2 cup sour cream
1. Heat the olive oil in a large stock pot over medium heat. Saute the onions and mushrooms until all of the water released from the mushrooms has evaporated and the vegetables are softened and starting to brown, approximately 15-20 minutes.
2. Stir in the dill, paprika, soy sauce, chicken stock, and milk. Reduce the heat to low, and simmer for 15 minutes.
3. Add the salt, pepper, lemon juice, cilantro, and sour cream. Whisk together well, and allow the soup to heat through before serving.