Mushroom Soup

photo by Leggy Peggy

- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 4 tablespoons unsalted butter
- 2 cups onions, chopped
- 1 lb fresh mushrooms, sliced
- 1 teaspoon dried rosemary, to taste
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 teaspoon salt (ONLY if using real broth, not cubes)
- ground black pepper
- 2 teaspoons lemon juice
- 1⁄4 cup fresh parsley, chopped (optional, I use dried if necessary)
- 1⁄2 cup sour cream
directions
- Melt the butter in a large pot.
- Saute the onions in the butter for 5 minutes over medium heat.
- Stir in mushrooms, paprika, soy sauce, and broth.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Stir in salt and add rosemary to taste. Start with at least two heaping tablespoons, add more if necessary.
- Simmer another 15 minutes, remember to stir.
- Stir in ground black pepper, lemon juice, parsley, and sour cream.
- Mix together until sour cream is melted.
- Simmer to reduce. For a smoother soup, blend with an immersion blender.
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Reviews
-
Oh, my! Yumm. I used reconstituted dried moral mushrooms from Iowa. I substituted dried cilantro flakes and less powdered rosemary. It was easy to prepare and I cooked it about 30 minutes tops. Hint, if my lovely daughter would send some more I would make again. Just kidding. Regular mushrooms are great also. Thanks for posting!
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A very tasty soup. I made this as written, except I used 1 tablespoon of rosemary. Even that was overwhelming. In future I would start with a teaspoon and test as I go. The recipe didn't say when to add the mushrooms -- I did it at step 2 (with the onions) and that seemed to work fine. Made for Pick a Chef.