adapted from The Kitchn
3/4 cup sour cream, plus more for serving
1/2 medium lemon
1 medium yellow onion, diced
1 pound white button or cremini mushrooms, or a combination, cleaned and thinly sliced
4 cloves garlic, chopped
1/2 medium bunch fresh dill, chopped (or one tsp. dried)
1/2 bunch fresh thyme leaves, chopped (or one tsp. dried)
2 teaspoons Hungarian sweet or hot paprika (regular paprika is fine if that's what you have)
4 tablespoons (1/2 stick) butter
1 teaspoon kosher salt
1/2 cup dry white wine or chicken or veggie broth
3 cups low-sodium chicken or vegetable broth
2 tablespoons Worcestershire sauce
1 cup whole milk
2 tablespoons all-purpose flour
1. Place 3/4 cup sour cream in a small bowl. Juice 1/2 medium lemon (about 1 tablespoon) into the bowl of sour cream. Let sit on the counter until room temperature.
2. Melt 4 tablespoons butter in a Dutch oven over medium heat. Add the onions, mushrooms, and 1 teaspoon kosher salt. Cook until the onions are translucent, and the mushrooms are soft and have released most of their liquid, 12 to 14 minutes.
3. Add the herbs, stir to combine, and cook until fragrant, about 1 minutes. Add 1/2 cup white wine/broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook until the wine/broth is mostly evaporated, 1 to 2 minutes.
4. Add 3 cups low-sodium chicken or vegetable broth and 2 tablespoons Worcestershire sauce and stir to combine. Transfer about 1/4 cup of the liquid in the pot into the sour cream mixture and whisk to combine and set aside.
5. Bring the soup to a simmer. Meanwhile, measure out 1 cup whole milk in a 2-cup liquid measuring cup, add 2 tablespoons all-purpose flour, and whisk until smooth.
6. Whisk the milk mixture into the soup and cook until the soup thickens enough to coat the back of a spoon, about 10 minutes. Remove the pot from the heat. Add the sour cream mixture and whisk to combine. Garnish with fresh dill fronds and a dollop of sour cream.
1/2 medium lemon
1 medium yellow onion, diced
1 pound white button or cremini mushrooms, or a combination, cleaned and thinly sliced
4 cloves garlic, chopped
1/2 medium bunch fresh dill, chopped (or one tsp. dried)
1/2 bunch fresh thyme leaves, chopped (or one tsp. dried)
2 teaspoons Hungarian sweet or hot paprika (regular paprika is fine if that's what you have)
4 tablespoons (1/2 stick) butter
1 teaspoon kosher salt
1/2 cup dry white wine or chicken or veggie broth
3 cups low-sodium chicken or vegetable broth
2 tablespoons Worcestershire sauce
1 cup whole milk
2 tablespoons all-purpose flour
1. Place 3/4 cup sour cream in a small bowl. Juice 1/2 medium lemon (about 1 tablespoon) into the bowl of sour cream. Let sit on the counter until room temperature.
2. Melt 4 tablespoons butter in a Dutch oven over medium heat. Add the onions, mushrooms, and 1 teaspoon kosher salt. Cook until the onions are translucent, and the mushrooms are soft and have released most of their liquid, 12 to 14 minutes.
3. Add the herbs, stir to combine, and cook until fragrant, about 1 minutes. Add 1/2 cup white wine/broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook until the wine/broth is mostly evaporated, 1 to 2 minutes.
4. Add 3 cups low-sodium chicken or vegetable broth and 2 tablespoons Worcestershire sauce and stir to combine. Transfer about 1/4 cup of the liquid in the pot into the sour cream mixture and whisk to combine and set aside.
5. Bring the soup to a simmer. Meanwhile, measure out 1 cup whole milk in a 2-cup liquid measuring cup, add 2 tablespoons all-purpose flour, and whisk until smooth.
6. Whisk the milk mixture into the soup and cook until the soup thickens enough to coat the back of a spoon, about 10 minutes. Remove the pot from the heat. Add the sour cream mixture and whisk to combine. Garnish with fresh dill fronds and a dollop of sour cream.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
How delicious;)
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