There’s a wholesomeness to a bowl of soup on a cold, rainy—or snowy—night. It warms you to cook it, it warms you to eat it, it warms the people you share it with.
Soup is pretty magical. Made well, soup can be an especially focused celebration of flavor—think chicken soup, or potato-leek—and if you’re a mushroom lover, it doesn’t get much more drool-worthy than the thought of a whole entire pot of mushroom soup. As for the best mushroom soup in the whole world, you know where we stand.
4 tbsp butter
2 cups onions, chopped
1 lb mushrooms, sliced
2 cups chicken or vegetable stock
1/2 cup dry white wine
2 tsp dried dill
2 tsp minced fresh thyme leaves
2 tsp paprika
2 tbsp soy sauce
1 cup whole milk
3 tbsp flour
1/4 cup sour cream
2 tbsp lemon juice
2 tbsp fresh Italian parsley
In a heavy pot or Dutch oven, cook the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes.
Add the dill, thyme, paprika, chicken or vegetable stock, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.
Meanwhile, in a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
Turn the heat down to low and slowly stir in the sour cream and lemon juice.
Garnish the soup with parsley and serve hot.