Ingredients
Soup Base
- 4 tablespoons salted butter
- 1 medium sweet onion, diced
- 20 ounces baby portabella mushrooms, cleaned and sliced or cut into wedges
- 1 teaspoon kosher salt
- 2 cloves garlic, minced
- 2 teaspoons sweet paprika
Liquid & Seasoning
- 2 ½ cups chicken stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried dill
Thickener & Creaminess
- 1 cup half and half
- 3 tablespoons all-purpose flour
- ½ cup sour cream
Finishing Touches
- 1 tablespoon dried parsley
- 1 tablespoon fresh lemon juice
- Additional salt and black pepper to taste
Instructions
- Sauté Vegetables: In a large Dutch oven over medium heat, melt the butter. Add the diced onions, stirring frequently, and sauté until softened, about 5 minutes. Add the sliced mushrooms and kosher salt, continuing to cook for 8-10 more minutes until the mushrooms release their moisture and begin to brown. Then add minced garlic and sweet paprika, stirring constantly for 1 minute to release their aroma.
- Simmer with Stock and Seasonings: Pour in the chicken stock, Worcestershire sauce, and dried dill. Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes to allow the flavors to meld.
- Add Cream and Thicken: In a medium bowl, whisk together the half and half and all-purpose flour until smooth. Gradually stir this mixture into the soup to prevent lumps. Cover and continue to simmer on low heat for an additional 15 minutes, stirring occasionally, until the soup thickens and becomes creamy.
- Finish and Season: Stir in the sour cream, dried parsley, and fresh lemon juice, heating through gently. Taste and adjust seasoning with additional salt and freshly ground black pepper as desired. Serve immediately for the best flavor and texture.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
- Use fresh herbs if available for a more vibrant flavor instead of dried parsley and dill.
- To make the soup vegan, replace butter and sour cream with plant-based alternatives, and use coconut or almond milk instead of half and half.
- Serve with crusty bread or croutons for a hearty meal.
- Storing leftovers in an airtight container in the refrigerator will keep for up to 3 days; reheat gently to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
