The Gardener and I took a little road trip a few days ago to Black Mountain, North Carolina. While there, we ate this soup at one of the local restaurants and it was fabulous. (I asked for the recipe but, alas, they said NO!) Not to be defeated, I came right home and perfected my own recipe - pretty darn good it is too----. If you love mushrooms, you will LOVE this soup!
1 pound of sliced fresh mushrooms
2 tsp dried dill weed
1 Tablespoon paprika
1 Tablespoon soy sauce
3 cups chicken broth
1 cup milk
4 Tablespoons unsalted butter
2 cups chopped onions
3 Tablespoons all purpose flour
1 tsp salt
ground pepper to taste
2 tsp lemon juice
2 Tablespoons dried parsley (fresh would be great also)
1/2 cup sour cream
Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for another 5 minutes. Add the dill, paprika, soy sauce and broth. Simmer on low heat for about 10 minutes. In a separate bowl, whisk together the milk and flour - pour into the soup, stirring constantly. Allow soup to thicken while continuing to stir. (You may add more flour if necessary to thicken.) Simmer on low for about 5 minutes. Add salt, pepper, lemon juice, sour cream, and parsley. Cook just until all is blended. Serve with some warm crusty bread.
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You are going to thank me for this----
16 comments:
That looks wonderful - I am going to copy it into my e-recipe book ready for winter. As my husband likes meat - it looks like it would be quite nice with some chicken added?
Looks and sounds yummy, but alas my hubby won't eat cream soups.
This looks fantastic! I'm going to give this one a try! I agree with Jo, it would be good with chicken!
M
That looks SO good! I always have an eye out for new soup recipes at this time of year. Especially since I pulled the old breadmaker out of storage, so now I can whip up some awesome soup + herb/garlic/cheese-bread combos.
Wow, that looks so yummy, love mushrooms! Thanks for sharing...will need to try this soon!!
Have a great weekend!
Its making my mouth water, just looking at the photos! My youngest son doesn't like mushrooms, but the rest of us do, and I am determined to make this soup, it looks so very yummy.
Good for you for making your own recipe for the soup. It looks Yummy and shame on that that place for not just giving you the recipe! Thanks for sharing.
I am excited to try this soup this weekend!
Thank you~
Andi
Thanks for the new recipe. I can't wait to try it. Jack & I love mushrooms. It looks yummy and so hearty for this weather were having.
Carolyn~xo
OK, here is how I changed the fabulous mushroom soup: Used 8 ounces of Cap mushrooms, 4 ounces of Shitake and 4 ounces Portabello, all sliced. Low sodium chicken broth. 1/2 teaspoon salt and low fat sour cream. Our family really enjoyed the texture and flavor. Thank you.
I love soup recipies! So easy to eat in the winter time, so warming.
That looks really good and as my soup repartee only amounts to two recipes (leek & potatoes or Roast butter squash & sweet potatoes I think it’s about time I gave another recipe a go.
Hi Charmaine- Your mushroom soup look so tasty! Love the pictures of the icey storm and scarf too~
Hi Vicky,
I gave this a try this evening... but we have not eaten yet.... but the comments "Oh Mummy what are you cooking there, it smiles ssoooo good...." seem to be a hint lol.
I had just a tiny little zip ..... aaaaah, its fantastic! I thank you so much for this wonderful recipe.... if you do like food you have to take a little blog trip to algio&olio (try Google or look at my blogs of the month) the recipes are out of the world...Hugs Myriam
I wish I loved mushrooms! If I prepared this soup at my house, I'm not sure I'd have any takers...although it looks REALLY delicious!
Yum! You reminded me that I have a hungarian mushroom soup recipe. . . I wonder how close it is to what you have here. Thanks!
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