1 pound fresh cremini mushrooms, sliced
2 cups chopped white onion
4 tablespoons unsalted butter
2 cups low sodium chicken broth
1 cup milk
3 tablespoons all-purpose flour
1/2 cup sour cream
2 teaspoons fresh chopped dill
1 tablespoon paprika
1/4 cup fresh chopped parsley
1 tablespoon soy sauce
Kosher salt & fresh ground black pepper
Heat a large pot over medium-high heat. Add the butter and allow to melt down.
Add the onions and sauté until lightly browned and translucent, about 5 minutes.
Add the mushrooms and sauté for another 5 minutes.
Stir in the chicken broth, dill, soy sauce and paprika. Combine all the ingredients together and reduce heat to low. Cover and allow to simmer for 15 minutes.
In a separate small bowl, combine the milk and flour using a whisk, forming a slurry. Pour this slurry into the pot, and stir to fully combine. Re-cover the pot, and continue to simmer for about 15 more minutes. Stir occasionally.
Stir in the sour cream, parsley, salt and pepper (to taste). Stir to combine until the soup is thickened and creamy.
Continue to simmer on low until the soup is heated all the way through, about 3-5 minutes. Do not boil the soup, as this will cause the milk to separate.
Remove pot from the heat and serve hot in individual bowls. Garnish with extra sour cream or chopped parsley.
Pro-tip: Add a splash of lemon juice to the soup at the end to brighten up the soup with a little acid.
Pro-tip: Make this soup a full meal by adding in cubes of cooked steak or chicken!
