Total Time
Prep 10 mins
Cook 15 mins

Delicious, fine with family lunch or supper or a winning first course when there's company for dinner.

Ingredients Nutrition


  1. Sauté onion in a medium saucepan over medium heat 5 minutes until soft.
  2. Add the mushrooms through dill.
  3. Cover and simmer 15 minutes on medium-low heat.
  4. Add the bouillon and heat through.
  5. Season with salt to taste.
  6. Serve in soup cups each topped with 2 Tbs sour cream.


Most Helpful

Fantastic soup! Love the flavor. I used several different mushrooms including cremini, shiitake, porcini, and white button varieties. I used freeze dried dill and dry red wine. I also added a 1/2 cup of barley. Thanks for posting!! Yum. :)

AcadiaTwo January 15, 2009

SO delicious for so quick a recipe! I am so used to cooking mushrooms with herbs other than dill - thyme, oregano, marjoram… - that I was really interested to try this recipe. The only changes I made were to add 4 cloves of chopped garlic, and to add the dill at the end, most mixed into the soup and a little sprinkled on top of the sour cream. Thank you, echo echo, for a fabulously flavoursome new mushroom soup recipe that, being so quick to make, will now be made often by THIS mushroom-lover!

bluemoon downunder March 07, 2006

This is my DH's favorite soup now! I cut the ingredients in half since there are only the two of us. I added 1/2 tsp. crushed garlic when I sauteed the onion. I also added 2 - 3 T. barley in step 2 and it was wonderful! Thanks for posting! — Mar 28, 2005

Kendra* February 08, 2006

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