An easy mushroom soup doesn’t sound like anything special, but in reality, this soup can warm your soul and make you forget about everything for a bit of time. This dish is particularly easy, which makes it a great choice for when you don’t have the time to think about what to cook.
This Easy Mushroom Soup Is The Perfect Meal For Any Time Of The Day
Let’s talk about this easy mushroom soup and why you need to make it soon!
If you still haven’t heard about mushrooms, then you surely need to start adding them to your meal. In this case, the mushrooms shine on their own, but they also have secret health benefits that will make you love them more.
However, you can always switch these fungi for something else more to your liking. We recommend you go with broccoli, cauliflower, asparagus, or spinach.
Onions are one of those vegetables that you either love or hate, but did you know how good they are for you? They are considered a prebiotic, so they promote healthy gut bacteria and aid in digestion and absorption. We get it, though, not everyone likes them. Some other good additions instead are leeks, scallions, celery, or carrots.
Finally, the sour cream and milk make this recipe creamy and tasty, but you can use coconut milk, cream, half and half, or other dairy alternatives. If you don’t have lactose intolerance or allergies, consider adding dairy, as it gives you extra calcium and protein.
To finish off, the seasoning in this dish is all about mixing flavors. The dill weed, paprika, soy sauce, lemon juice, black pepper, and parsley, all combine to give this soup an aromatic, lemony, and mildly spicy flavor. You can switch some of these out if you need to. Use cumin, curry, lime juice, cayenne pepper, or garlic powder.
As you can see, this dish is versatile and goes well with anything. Make it for an easy meal, or as an appetizer any day.
Discover another healthy mushroom soup recipe here: A Tasty Dish For The Soul: Black Trumpet Soup [Recipe]
Easy Mushroom Soup
4 tbsp unsalted butter
2 cups (256 g) diced onions
1 lb (450 g) fresh mushrooms, sliced
2 tbsp dried dill weed
1 tbsp paprika
1 tbsp soy sauce
2 cups (480 ml) chicken broth
1 cup (240 ml) milk
3 tbsp all-purpose flour
1 tsp salt
ground black pepper to taste
2 tsp lemon juice
1/4 cup (32 g) diced fresh parsley
1/2 cup (64 g) sour cream
- To start, melt the butter and stir-fry the onions for 6 min.
- Add in the broth, dill, soy sauce, and paprika. Let it boil, then cover and set the heat to low. Simmer for 7 min.
- Combine flour and milk into a bowl. Mix well.
- Pour in the flour mixture into the broth pot. Simmer for another 15 min.
- Season the soup with sour cream, pepper, parsley, salt, and lemon juice. Continue cooking for 6 more min.
- Serve warm, enjoy.