Soup is a great appetizer. That is why most fine eateries and restaurants serve them first, a nice way to satisfy one’s taste buds and excite them without filling up, so there is still space for the main part of the meal.
Soups are also great for those with little to no appetite because of an illness. Some pair their soup with rolls, crackers, or cornbread, making it their main meal. Yes, soup is served in many different ways, but it is still considered comfort food by many, just like this Cremini Mushroom Soup with fresh dill.
The Advantages Of Consuming Cremini Mushroom Soup With Fresh Dill
Mushrooms are linked with many anti-aging effects, especially due to their ability to fight cancer.
Plus, the benefits of getting lots of B vitamins, phosphorus, selenium, copper, and even some fiber and protein when adding cremini mushrooms to your recipe.
Cremini mushrooms are brown mushrooms that have a mild earthy taste. Some people find the flavor of creminis to be richer and more appealing than button mushrooms. Aside from fighting cancer, creminis are a great source of many vitamins and trace minerals.
This includes vitamin B2, vitamin B3, and vitamin B5. These are required to feed the brain, aid in cognitive health and help prevent fatigue according to researchers.
Now, let us move on to the benefits of fresh dill. Dill is an aromatic herb with delicate, feathery green leaves, often added to salads or soups, or used as a garnish.
Dill boosts your vitamin A intake that helps you to maintain healthy vision, skin, immune function, growth, and reproductive health.
You’ll also get a significant boost of vitamin C, an important antioxidant that helps your body to resist infection. So, why not try a bowl of this nutritious cremini mushroom soup for your next meal?
Discover more Cremini mushroom recipes here:
- Cremini Mushroom and Quinoa Soup with Kale [Recipe]
- Cremini Mushroom and Asparagus Soup with Cauliflower [Recipe]
Cremini Mushroom Soup with Fresh Dill
2 tbsp butter
2 medium onions (peeled and diced)
1 cup (128 g) cremini mushrooms (sliced)
2 tbsp flour
1/2 tbsp paprika
2 cups (480 ml) vegetable stock
2 tbsp soy sauce
1/2 cup (120 ml) milk
1/4 cup (32 g) sour cream
1/2 tbsp lemon juice (freshly squeezed)
1/2 tbsp fresh dill (chopped)
salt and pepper, to taste
- Melt some butter in a pan over medium heat.
- Toss the sliced crimini mushrooms into the pan and cook until its juices come out.
- Add the paprika and flour, mix well and cook for a few minutes.
- Along with the vegetable stock, add soy sauce and milk and bring the soup to the boil.
- Reduce heat and simmer for another ten minutes.
- Remove from heat and prepare the sour cream, lemon juice, dill and parsley then add to the soup.
- Mix the soup well and transfer to a serving bowl.