My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It’s primarily a mushroom soup but derives a lot of its flavor from other ingredients.
- 4 tablespoons Butter, without salt
- 2 cups Onions, raw
- 1 pound Mushrooms, raw
- 2 teaspoons Spices, dill weed, dried
- 1 tablespoon Spices, paprika
- 1 tablespoon Soy sauce made from soy and wheat (shoyu)
- 2 cups Soup, chicken broth, canned, prepared with equal volume water, commercial
- 1 cup Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
- 3 tablespoons Wheat flour, white, all-purpose, enriched, bleached
- 1 teaspoon Salt, table
- Spices, pepper, black
- 2 teaspoons Lemon juice, raw
- ¼ cup Parsley, raw
- ½ cup Cream, sour, cultured
Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
Per Serving: 201.1 calories; 7.5 g protein; 14.8 g carbohydrates; 32 mg cholesterol; 828.7 mg sodium.