INGREDIENTS
- 1 Onion chopped
- 1 lb Mushrooms
- 3–4 tbsp Butter or ¼ cup Olive Oil
- 3–4 cloves Garlic minced
- 2 tbsp Soy Sauce
- 1 tsp Dried Dill Leaves or Thyme
- 2 tbsp Hungarian Paprika or as needed
- 1/2 cup White Wine
- 2 1/2 cups Vegetable Stock
- 1 cup Milk
- 2 tbsp All-Purpose Flour
- 1/4 cup Sour Cream/Yogurt
- Salt & Peppers
Garnish
- 2 tbsp Parsley chopped
- 2–3 tbsp Lemon Juice
- 2–3 tbsp Sour Cream or Greek Yogurt
INSTRUCTIONS
HOW TO MAKE IN AN INSTANT POT
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Press Saute in the Instant Pot. Add butter to the pot and fry the onion until soft & tender for 5 minutes. Then add the mushroom and saute for 10-15 minutes until all the mushroom liquid is absorbed and the mushroom turns dark and caramelized.
Remove a few caramelized mushrooms to use later for garnish.
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Then add dried dill leaves, soy sauce, paprika, garlic, salt & peppers, white wine & vegetable stock. Close the lid and cancel saute. Pressure cook at a High-Pressure level for 5 minutes. Once the timer beeps, let the pressure release naturally.
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In a bowl, add milk and flour. Whisk until the mixture is smooth and free of any lumps.
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Once the pressure is released, open the lid. Press saute and pour the milk & flour mixture. Simmer it for 5-10 minutes.
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Lastly, add lemon juice, sour cream/Greek yogurt, and parsley and simmer at low heat for a few more minutes.
(Note: Cook at a low setting or remove the pot from the heat before adding sour cream or yogurt. Otherwise, it may cuddle).
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Pour soup in the soup bowl and garnish with some caramelized mushrooms and serve with a slice of crusty bread and enjoy!
HOW TO MAKE IT ON STOVETOP
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In a big pot, melt the butter at medium heat. Then cook the onions until soft & tender. Then add the sliced mushrooms and garlic, and cook until all the mushroom liquid is absorbed, and the mushroom turns out dark and caramelized.
Remove a few caramelized mushrooms to use later for garnish.
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Then add dried dill leaves, soy sauce, paprika, garlic, salt & peppers, white wine & vegetable stock. Close the lid and simmer for 10-15 minutes.
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In a bowl, add milk and flour. Whisk until the mixture is smooth and free of any lumps. Pour milk & flour mixture into the pot and simmer for 10 minutes, stirring occasionally.
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Lastly, add lemon juice, sour cream/Greek yogurt, and parsley and simmer at low heat for 5 minutes.
(Note: Cook at a low setting or remove the pot from the heat before adding sour cream or yogurt. Otherwise, it may cuddle).
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Pour soup in the soup bowl and garnish with some caramelized mushrooms and serve with a slice of crusty bread and enjoy!
NOTES
TIPS TO REMEMBER
- Make sure to use good mushrooms. The mushrooms need to be clean and firm. You can choose any mushroom you like; we use Crimino Mushrooms.
- Don’t hurry when sauteeing the mushrooms. The mushrooms need to be caramelized and dark but not burnt.
- Adding fresh parsley and dill will make the soup more flavorful.
- You can use cream or milk and flour to make the soup creamy.
- Top the soup with a dollop of sour cream; that makes the real difference.
STORAGE
You can store the mushroom soup in the refrigerator for 2-4 days. Or, for a more extended period, you can keep it in the freezer. First, store it in the freezer-safe boxes or containers once the soup is cooled down and at room temperature. Then, freeze the soup in the freezer for 1-2 months.
When reusing the soup, just defrost the soup overnight in the refrigerator. And re-heat the soup as needed.
