Ingredients :
Soup Base:
2 tbsp unsalted butter
1 large onion, diced
1.5 lb cremini mushrooms, sliced
3-4 cloves garlic, crushed
2 tbsp Hungarian paprika (sweet or hot)
1 tbsp dried dill
1 tbsp tamari soy sauce
2 cups vegetable stock
Creamy Finish:
1 cup whole milk
2 tbsp all-purpose flour
1 tbsp lemon juice
½ cup sour cream
Salt + black pepper
Garnish: Extra dill or sour cream
Instructions :
Sauté Aromatics: Melt butter in your Dutch oven over medium heat. Cook onion 5 mins until translucent.
Brown Mushrooms: Add mushrooms (pre-brushed with cleaning tool). Cook 8-10 mins until golden.
Bloom Spices: Stir in garlic (crushed with press), paprika, dill, and tamari. Cook 2 mins.
Simmer: Pour in vegetable stock, boil, then simmer 5 mins.
Thicken: Whisk milk + flour until smooth. Slowly stir into soup. Simmer 5-8 mins until thickened.
Finish: Off heat, add lemon juice. Temper sour cream with 3 tbsp hot soup, then blend into pot. Season.