Description
Enjoy a rich and flavorful Mediterranean mushroom soup, Greek style! Made with olive oil, tahini, garlic, and fresh dill, this hearty plant-based dish is perfect for vegetarians and vegans. Bursting with vibrant flavors and a zesty lemon touch!
Ingredients
1 lb mushrooms (white, cremini, or wild)
1 medium onion, finely chopped
3 tbsp butter
2 tbsp flour
4 cups vegetable or chicken broth
1 cup milk (whole or 2%)
1/2 cup sour cream
1 tbsp Hungarian sweet paprika
1 tbsp soy sauce (or Worcestershire sauce)
1 tsp fresh dill, chopped
1 tsp fresh thyme
1 tbsp parsley, chopped
1 tbsp lemon juice
Salt and pepper to taste
Instructions
1. Sauté the Aromatics and Mushrooms: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the sliced mushrooms and sauté for about 8-10 minutes until they release their juices and turn golden brown.
2. Build the Soup Base:Sprinkle the flour over the mushroom mixture and stir well to coat. Add the Hungarian sweet paprika and mix until evenly distributed. This step helps develop a rich, thick soup consistency.
3. Simmer to Perfection:Start by adding the broth slowly while keeping on stirring to avoid lumps. Add the soy sauce (or Worcestershire sauce) and then bring the soup to a gentle simmer. Let the heat gently cookit for about ten to fifteen minutes so that the flavors can deepen. Stir in the milk and continue to cook, ensuring not to boil the soup to avoid curdling.
4. Final Touches: Lower the heat and stir in the sour cream, lemon juice, fresh dill, thyme, and parsley. Season with salt and pepper to taste. Simmer for another 5 minutes until everything is well combined and heated through. Remove from heat and serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: vegetarian
- Method: Slow cooking
Nutrition
- Serving Size: 4
- Calories: 220 Kcal
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g