Dilled Mushroom Soup
Indulge in the comforting, earthy flavors of dilled mushroom soup, a creamy and aromatic dish that’s perfect for cozy evenings or as an elegant starter. This recipe combines tender slices of cremini or button mushrooms sautéed to golden perfection with the richness of heavy cream and the brightness of fresh dill and a splash of lemon juice. A touch of all-purpose flour thickens the soup to a velvety texture, while garlic and onions infuse it with irresistible aroma and depth. Ready in just 45 minutes, this one-pot wonder is as easy to prepare as it is delicious. Serve it hot with crusty bread or a side salad for a wholesome, satisfying meal. Whether you're a mushroom lover or just enjoy hearty soups, this recipe will quickly become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 16 ounces Cremini or button mushrooms, sliced
- 3 tablespoons All-purpose flour
- 4 cups Vegetable or chicken broth
- 1 cup Heavy cream
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted and sizzling.
Add the chopped onion and cook for 3–4 minutes, stirring frequently, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced mushrooms to the pot and cook for 7–8 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden brown.
Sprinkle the flour over the mushroom mixture and stir thoroughly to coat. Cook for 1–2 minutes, until the flour is no longer raw.
Gradually pour in the vegetable or chicken broth while stirring constantly to prevent lumps from forming.
Bring the mixture to a simmer and cook for 10 minutes, allowing it to thicken slightly.
Reduce the heat to low and stir in the heavy cream, fresh dill, salt, black pepper, and lemon juice. Cook for another 3–4 minutes, being careful not to let the soup boil.
Taste and adjust seasonings as needed.
Serve the soup hot, garnished with additional fresh dill if desired.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 6062 mg | 264% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 16.4 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1939 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
