Hairy Bikers Mushroom Soup Recipe

This delicious mushroom soup is rich, creamy, and full of flavor. It’s made with fresh mushrooms, onions, broth, and sour cream for a smooth finish. Perfect for lunch or a light dinner with some warm bread. It’s super easy to make and comes together in just a few steps.

Ingredients Needed:

• 4 tablespoons unsalted butter
• 2 cups chopped onions
• 1 pound fresh mushrooms, sliced
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon paprika
• 2 teaspoons dried dill weed
• 1 cup milk
• 3 tablespoons all-purpose flour
• ½ cup sour cream
• ¼ cup chopped fresh parsley
• 2 teaspoons lemon juice
• 1 teaspoon salt
• Ground black pepper to taste

How To Make Mushroom Soup Recipe?

1. Melt the butter: In a large pot over medium heat, melt the butter until fully melted and hot.
2. Cook the onions and mushrooms: Add the chopped onions and cook for 5 minutes until soft. Then add the sliced mushrooms and cook for another 5 minutes until tender.
3. Add broth and seasonings: Pour in the chicken broth, soy sauce, paprika, and dill. Stir well, lower the heat, cover, and simmer for 15 minutes.
4. Mix milk and flour: In a small bowl, whisk the milk and flour together until smooth with no lumps.
5. Thicken the soup: Slowly pour the milk mixture into the pot while stirring. Let it simmer for 15 more minutes, stirring now and then.
6. Finish and serve: Add sour cream, parsley, lemon juice, salt, and black pepper. Stir gently over low heat for 3 to 5 minutes until warm. Serve hot.

Recipe Tips:

• Use fresh mushrooms: Fresh mushrooms have a better taste and texture than canned ones. They make the soup more flavorful.
• Don’t skip the dill and paprika: These spices give the soup its special taste. Leaving them out will change the flavor.
• Whisk milk and flour well: Make sure there are no lumps before adding them to the soup. This keeps it smooth and creamy.
• Simmer gently after adding milk: Don’t boil. Cook on low heat so the soup thickens slowly without curdling.
• Add sour cream at the end: Keep the heat low when adding it or the soup may split and lose its creamy texture.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover mushroom soup cool to room temperature. then transfer it into an airtight container and keep it in the fridge. It will stay fresh for up to 4 days.
• Freeze: Let the soup cool completely, then pour it into freezer-safe containers. Freeze for up to 2 months.
• Reheat: Pour the soup into a pot and warm over low heat, stirring often. Don’t let it boil, just heat gently until hot.

Nutrition Facts:

• Calories: 210 kcal
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 620mg
• Potassium: 400mg
• Total Carbohydrate: 14g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 6g

Try More Hairy Bikers Recipes:

• Hairy Bikers Shortcrust Pastry Recipe
• Hairy Bikers Pea and Ham Soup Recipe

Hairy Bikers Mushroom Soup Recipe

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

210

kcal

This delicious mushroom soup is rich, creamy, and full of flavor. It’s made with fresh mushrooms, onions, broth, and sour cream for a smooth finish. Perfect for lunch or a light dinner with some warm bread. It’s super easy to make and comes together in just a few steps

Ingredients

• 4 tablespoons unsalted butter

• 2 cups chopped onions

• 1 pound fresh mushrooms, sliced

• 2 cups chicken broth

• 1 tablespoon soy sauce

• 1 tablespoon paprika

• 2 teaspoons dried dill weed

• 1 cup milk

• 3 tablespoons all-purpose flour

• ½ cup sour cream

• ¼ cup chopped fresh parsley

• 2 teaspoons lemon juice

• 1 teaspoon salt

• Ground black pepper to taste

Directions

• Melt the butter: In a large pot over medium heat, melt the butter until fully melted and hot.
• Cook the onions and mushrooms: Add the chopped onions and cook for 5 minutes until soft. Then add the sliced mushrooms and cook for another 5 minutes until tender.
• Add broth and seasonings: Pour in the chicken broth, soy sauce, paprika, and dill. Stir well, lower the heat, cover, and simmer for 15 minutes.
• Mix milk and flour: In a small bowl, whisk the milk and flour together until smooth with no lumps.
• Thicken the soup: Slowly pour the milk mixture into the pot while stirring. Let it simmer for 15 more minutes, stirring now and then.
• Finish and serve: Add sour cream, parsley, lemon juice, salt, and black pepper. Stir gently over low heat for 3 to 5 minutes until warm. Serve hot.

Notes

• Use fresh mushrooms: Fresh mushrooms have a better taste and texture than canned ones. They make the soup more flavorful.
• Don’t skip the dill and paprika: These spices give the soup its special taste. Leaving them out will change the flavor.
• Whisk milk and flour well: Make sure there are no lumps before adding them to the soup. This keeps it smooth and creamy.
• Simmer gently after adding milk: Don’t boil. Cook on low heat so the soup thickens slowly without curdling.
• Add sour cream at the end: Keep the heat low when adding it or the soup may split and lose its creamy texture.