Creamy Dill Mushroom Soup

This soup is one of those recipes that begs to be prepared on freezing cold days like these. The mushrooms bring deep, savory flavor, the sour cream adds silkiness, and the lemon and dill bring a fresh, tangy finish. It’s cozy, simple, and perfect with a piece of crusty sourdough bread on the side.

1. Melt butter in a soup pot over medium heat. Add onion and cook until soft and lightly golden, about 5-6 minutes.

2. Add mushrooms, salt and pepper. Cook 8-10 minutes until they release liquid and begin to brown.

3. Lower heat slightly. Stir in paprika and dried dill and cook 30 seconds.

4. Sprinkle in flour (or cornstarch), stir well, and cook 1 minute.

5. Add white wine and stir to combine. Slowly add broth, stirring constantly, then add milk. Bring to a gentle simmer and cook 10-15 minutes until slightly thickened.

6. Lower heat. Stir in sour cream, tamari (or soy sauce), and lemon juice. Heat gently – do not boil. Finish with chopped parsley and dill. Taste and adjust seasonings with salt and pepper as needed.

Creamy Dill Mushroom Soup

Serves 4

All you need:

4 tbsp butter

1 medium sweet onion, finely diced

1 lb sliced cremini mushrooms

1 tsp salt

1/2 tsp black pepper

2 tbsp paprika

1 tsp dried dill

2 tbsp flour (or cornstarch if gluten-free)

1/2 cup dry white wine

2 cups chicken or vegetable broth

1 cup milk

1/2 cup sour cream

2 tbsp tamari (or soy sauce)

Juice of 1 lemon

1 tbsp chopped flat-leaf parsley, plus more for garnish

1 tbsp chopped fresh dill, plus more for garnish

All you do:

1. Melt butter in a soup pot over medium heat. Add onion and cook until soft and lightly golden, about 5-6 minutes.
2. Add mushrooms, salt and pepper. Cook 8-10 minutes until they release liquid and begin to brown.
3. Lower heat slightly. Stir in paprika and dried dill and cook 30 seconds.
4. Sprinkle in flour (or cornstarch), stir well, and cook 1 minute.
5. Add white wine and stir to combine. Slowly add broth, stirring constantly, then add milk. Bring to a gentle simmer and cook 10-15 minutes until slightly thickened.
6. Lower heat. Stir in sour cream, tamari (or soy sauce), and lemon juice. Heat gently – do not boil. Finish with chopped parsley and dill. Taste and adjust seasonings with salt and pepper as needed.