Total Time
Prep 15 mins
Cook 35 mins

I got this from Allrecipes & it was submitted by Cathy T. It is by far the best mushroom soup I have EVER had. Quick, simple but so full of flavor & filling!


  1. Melt the butter in a large pot over med heat. Saute the onions in the butter for 5 minutes. Add the mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken broth. Reduce heat to low, cover and simmer for 15 minutes.
  2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer 15 more minutes, stirring occasionally.
  3. Finally, stir in the salt, pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately. Even better the next day!
Most Helpful

Best mushroom soup I've ever made. Mine came out a little darker than the photo of this soup, probably because I used half portabellas. I did cook my mushrooms slightly longer, but followed everything else the same. A very filling soup, and much healhier than most cream soup recipes. I think next time I make it, I will add some garlic and see what that does for it (we are huge garlic fans in this house). Oh, and next time, I'm doubling the recipe!!

mnjcarter January 12, 2010

Well verilucky, I believe that your Husband is the lucky one. When I first test a recipe I make it as written. These folks that change sometimes better than half the original ingredients before trying it (other than someone with a dietary problem) Bug the you know what out of me. This deserves a 10. Ingredients, flavor, simplicity, etc. FANTASTIC. As some of the folks say, This IS a keeper. Thank you. Cap'n Jack

Firehousecook AKA Cap'n Jack December 09, 2008

I also add one small carrot, minced, to the sautéing onions to give it a little sweetness. This is a very hearty soup with extremely well-balanced flavors. I serve it with rustic bread.

Lynn in MA May 12, 2014