Ingredients
- 50g unsalted butter
- 325g chopped onions
- 500g fresh mushrooms, sliced
- 2 teaspoons dried dill
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 500ml chicken stock
- 250ml milk
- 3 tablespoons plain flour
- 1 teaspoon salt
- ground black pepper to taste
- 2 teaspoons lemon juice
- 4 tablespoons chopped fresh parsley
- 125ml soured cream
Method
- Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and stock. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and soured cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
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