My mother-in-law taught me how to make one of my favorite rice dishes. My family routinely requests this rice as a side dish with supper since it is the most delicious rice I have ever had. Even breakfast will be served with the leftovers. Usually, I’ll pair this with tacos or a beef meal.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
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
Instructions
- Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
- Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
- Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.
Nutrition Facts
| Calories | 201 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 829 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Made as instructed. Simple receipe and very tasty.
Fantastic! Great dish when I entertain, also when I’m in the mood. Make for my husband and I, at least once a month. I’m so happy I found wish my mom was still with us, Hungarian heritage.
I made this recipe exactly as stated. It is absolutely delicious! My favorite soup from my favorite restaurant, The Grand Finale in Glendale, Ohio, that closed permanently last year.
Loved this. It’s a keeper. I substituted the cream with double thick greek yogurt and used white groubd pepper for added heat.
My family LOVED this recipe. It was so easy and tasted so delicious. This is the 2nd time I’ve made this, 1st time I followed recipe to a T. This time, I did not have soy sauce so I substituted fish sauce and I free poured spices. Both times everyone loved it and we will make it again.
This is fantastic. I used a blend of mushrooms, white, oyster, crimini shitake
I love this soup! I didn’t have milk, so I used coconut almond milk. I added 1 clove of chopped garlic, and 1/2 box of dried mixed mushrooms, reconstituted, along with the 1 lb Fresh mushrooms. I think it is a wonderful mushroom soup! Add the full parsley as posted. It really enhances the flavor.
i made it for my family tonight the soup was a big hit not only did I love it but they did also
Successfully made this, and it turned out pretty darn good. I liked the simplicity of the recipe, the ingredients and most importantly the end product looked, presented and most importantly tasted like I did a whole lot more work then I actually did . Changes were circumstancal . I only had 1/2 of the milk but did have a half a cup of cream . Used whole leaf italian parsley, which again was what was on hand but worked well. Flexible , easy, tasty recipe, Winner
This will be dinner! It looks delicious and easy to prepare
I use this recipe as a guide for making a thick broth or almost gravy every year with my fresh morel mushrooms. Serve over gnocchi & its a springtime meal we all look forward to.
This was really good and not at all difficult to make. I improvised a little when it came to the lemon juice. I used my homemade lemon vinaigrette dressing to add a little extra to it. I’ll be making this dish again – for sure!!
Im sure you’ve heard it a million times, but I never write reviews! This soup is SO good! I used the exact measurements and am glad I did. I only have hot and smoked paprika, so used half of both. I used 1% milk and low sodium chicken broth. I didn’t have fresh parsley so used 1 teaspoon plus 1 tablespoon of dried, also used half low sodium soy sauce and half Worcester sauce. Oh, and about 4 cloves of crushed diced garlic. The mushrooms I had were large enough to use for hearty stuffed mushrooms and didn’t want large pieces like that in my soup. So I used an immersion blender before stirring in fat free Fage yogurt. Maybe blending it helped marry the herbs? But I thought the measurements of all the spices and herbs worked perfectly! Delicious!
Everyone but everyone asks me to make this soup when they are invited to my home . It is just lovely. I would recommend it to all.
So tasty and easy to make. Totally love this soup. Added a little sausage to the leftovers the next day for a nice addition. Wow, again.
Absolutely lovely soup! I read the reviews beforehand and reduced the dill, paprika and parsley accordingly. I did also double the (good) chicken stock called for, omitted the salt, and it was divine.
The strangest thing about this recipe is I don’t eat mushrooms but the rest of my family does, so I cook it for them and they tell me that it’s GREAT!! Hence the 5 star rating.
Loved it ! Made it to letter ,didnt add any salt used a full brew soy sauce salty enough for me . Will make it again probaly this week.
A big hit. A perfectly balanced, lighter cream soup. The lemon juice is the ticket!
I made it as stated. Delicious on a damp Seattle day (that means 300 days a year).
Added more lemon juice.