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Creamy mushroom soup

The thing about soup is that you can have it all year round. And this delicious, rich and creamy mushroom soup is no different. It easily comes together in one sufuria, perfect to serve on it’s own or as an appetizer with some garlic bread

Creamy mushroom soup

Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes

Ingredients

  • 500g (2 packs) button mushrooms - sliced

  • 3 medium sized yellow onions - roughly chopped.

  • 4 beef broth - warmed

  • 2 tablespoons soy sauce

  • 4 fresh stalks dill - finely chopped

  • 3 tablespoons smoked paprika

  • 1/2 teaspoon black pepper

  • 1 teaspoon dried thyme

     

  • 1/2 teaspoon dried marjoram

  • 50g (3 tablespoons) butter

  • 1/3 cup flour

  • 2 cups milk

     

  • 1 tablespoon dijon mustard

  • 1/4 cup sunflower oil

  • Juice of one lemon

  • Salt to taste

Directions

  • Over medium heat, heat oil in a medium sized sufuria. Add the onions and sauté until softened. Add the mushrooms and stir to combine. Cook until the mushrooms have softened and the moisture has been released, about 10 minutes.

     

  • Add the black pepper, thyme, marjoram, paprika and soy sauce and cook for about two minutes. Add one cup stock and cook for about fifteen minutes occasionally stirring. Remove from heat and set aside. 

  • Melt butter in a medium sized sufuria over medium to low heat. Whisk the flour one tablespoon at a time, whisking continuously for another three minutes. Gradually add the milk and continue cooking until the mixture thickens.

  • Empty the mushroom mixture into the milk mixture and stir to combine. Stir the remaining 3 cups of stock and the lemon juice. Cover and simmer for about 5 minutes stirring occasionally. (The cubes add salt to the soup, but you can adjust the salt at this time)

  • Remove from heat and stir in the dijon mustard and fresh dill. Serve hot.

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