Happy Spring everyone! Today we bring you a savory mushroom soup to help us stay upbeat while we wait for the snow to actually melt and warm weather to arrive. This recipe is total comfort food without all the guilt. It is super savory and tastes so buttery and flavorful but the fun part is that it is pretty healthy also!
I could eat gallons of this soup not mention just sit there and stare at the golden perfection. I had this soup years ago at a restaurant and have dreamt about it ever since, I figured the time is now and I need to figure out a recipe for myself. Now that I have it and can make it anytime I need to practice self restraint and not make a tub full and bath myself in it. I’ll stop myself just short and let you all know how great it isn’t and to share the recipe so you can get in on it.
- 2 tbsp olive or avocado oil
- 2 tbsp butter
- 1 large sweet onion diced
- 1 pound baby portobella mushrooms or a mix of your choice
- 4 tbsp flour
- 1 tbsp sweet paprika
- 2 tbsp soy sauce
- 2 cups vegetable or chicken broth
- 1 cup milk
- 1 tsp ground black pepper
- 2 tbsp fresh dill
- 1/2 cup plain greek yogurt
- 1 tbsp lemon juice
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In dutch oven or 6 quart soup kettle on medium heat add butter and olive oil. Add onion and mushrooms, cook for 10 minutes until onion is tender and mushrooms are mostly cooked, have released their liquid and some is cooking of.
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Stir in flour and paprika. Cook for 1-2 minutes to brown and release flavor
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Add vegetable or chicken broth, milk, soy sauce, ground black pepper, and 1/2 the dill. Cover and simmer on low for 20 minutes.
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Stir in greek yogurt, remaining dill, lemon juice. Heat on low for 5 minutes. Do not boil.
Thanks for joining us today, we hope you all have a happy beginning of spring and that it may be warming up from where you are. Be sure to comment, like, subscribe, and as always share this recipe with friends it’s just not fair for you to keep something this good to yourself.
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