Description
This creamy mushroom soup is the definition of comfort in a bowl, perfect for a rainy afternoon. With a velvet-like consistency and deep, earthy savory notes, this soup is both approachable for a weeknight dinner and elegant enough for company. It uses fresh mushrooms and aromatic herbs to create a restaurant-quality experience in your own home.
Ingredients
4 tbsp butter
1 medium sweet onion, finely chopped
1 pound cremini or button mushrooms, sliced
2 cups chicken stock
1/2 cup non-alcoholic white grape juice
2 tsp dried dill
1 tsp dried thyme
1 tsp paprika
1 1/2 tbsp Worcestershire sauce
1 tsp Kosher salt
3 tbsp all-purpose flour
1 cup whole milk
1/4 cup heavy cream
1/2 tbsp fresh lemon juice
Instructions
Melt butter in a large pot or Dutch oven over medium heat.
Add onions and mushrooms to the pot and cook until softened and translucent, taking care not to brown them.
Add the chicken stock, non-alcoholic grape juice, dill, thyme, paprika, Worcestershire sauce, and salt.
Bring the mixture to a simmer, then reduce heat and cook for 15 minutes.
In a small bowl, whisk the flour with the milk to create a smooth slurry.
Slowly pour the flour mixture into the soup, stirring constantly until thickened.
Stir in the heavy cream and lemon juice.
Serve warm and enjoy.
Notes
This soup is freezer-friendly and often tastes even better the next day after the flavors have melded. Ensure your mushrooms are fresh for the best earthy flavor. Keep the heat controlled to avoid browning the vegetables for a lighter, more delicate color.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Continental