Erica's Mushroom Soup
Erica's Mushroom Soup
Ingredients
- 1/2 cup butter
- 5 garlic, cloves, minced
- 4 cups onion, chopped
- 3 pounds mushrooms, sliced (such as baby portobello, shiitake, and white)
- 4 teaspoons dried dill
- 2 teaspoons dried thyme
- 2 teaspoons umami seasoning
- 2 tablespoons paprika
- 5 cups chicken stock
- 2 tablespoons lemon juice
- 4 tablespoons soy sauce
- 1/4 cup all-purpose flour
- 1/2 cup half & half
- 1/2 cup whole milk
- 1/3 cup crème fraîche
- 1 salt, to taste
Instructions
- 1
Add the butter to a large pot over medium heat. Add the minced garlic and stir until fragrant, about 1 minute.
⏱️ 2 min
- 2
Add the chopped onion, immediately followed by the sliced mushrooms. Mix thoroughly and allow to simmer for 10 minutes, stirring occasionally.
⏱️ 10 min
- 3
Stir in the dried dill, dried thyme, umami seasoning, and paprika. Mix thoroughly to combine with the vegetables.
⏱️ 2 min
- 4
Pour in the chicken stock, lemon juice, and soy sauce. Stir thoroughly and bring the soup to a gentle simmer. Continue to simmer for another 10 minutes.
⏱️ 10 min
- 5
In a separate bowl, whisk together the all-purpose flour, half & half, and whole milk until smooth. Gradually add this mixture to the simmering soup, stirring constantly to prevent lumps. Continue to simmer for 10 minutes, allowing the soup to thicken.
⏱️ 10 min
- 6
Taste the soup and season with salt as needed. Stir in the crème fraîche until fully incorporated.
⏱️ 3 min
- 7
Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Erica's Mushroom Soup
- 1/2 cup butter
- 5 garlic, cloves, minced
- 4 cups onion, chopped
- 3 pounds mushrooms, sliced (such as baby portobello, shiitake, and white)
- 4 teaspoons dried dill
- 2 teaspoons dried thyme
- 2 teaspoons umami seasoning
- 2 tablespoons paprika
- 5 cups chicken stock
- 2 tablespoons lemon juice
- 4 tablespoons soy sauce
- 1/4 cup all-purpose flour
- 1/2 cup half & half
- 1/2 cup whole milk
- 1/3 cup crème fraîche
- 1 salt, to taste
Instructions
- 1
Add the butter to a large pot over medium heat. Add the minced garlic and stir until fragrant, about 1 minute.
⏱️ 2 min - 2
Add the chopped onion, immediately followed by the sliced mushrooms. Mix thoroughly and allow to simmer for 10 minutes, stirring occasionally.
⏱️ 10 min - 3
Stir in the dried dill, dried thyme, umami seasoning, and paprika. Mix thoroughly to combine with the vegetables.
⏱️ 2 min - 4
Pour in the chicken stock, lemon juice, and soy sauce. Stir thoroughly and bring the soup to a gentle simmer. Continue to simmer for another 10 minutes.
⏱️ 10 min - 5
In a separate bowl, whisk together the all-purpose flour, half & half, and whole milk until smooth. Gradually add this mixture to the simmering soup, stirring constantly to prevent lumps. Continue to simmer for 10 minutes, allowing the soup to thicken.
⏱️ 10 min - 6
Taste the soup and season with salt as needed. Stir in the crème fraîche until fully incorporated.
⏱️ 3 min - 7
Serve hot and enjoy!
⏱️ 1 min