Sometimes I am in need of comfort food. This can happen on crisp fall days, in the middle of a snow storm, or maybe it’s just a simple Wednesday night in the middle of an otherwise ordinary week.
Soup is always a wonderful go-to recipe when you’re looking for something both simple and comforting. Lucky for me, I have this golden mushroom soup recipe that I adore. Throw in some dinner rolls or a grilled cheese sandwich, and you have yourself a fantastic midweek dinner.
4 tbs butter
2 cups chopped onion
1 pound fresh mushrooms (sliced)
2 cups chicken broth
3 tbs flour
1/4 cup chopped parsley
2 tsp dill weed
1 tbs soy sauce
1 cup milk
2 tsp lemon juice
1 tsp salt
1/2 cup sour cream
1) Melt butter in a large pot over medium heat. Saute onions in butter for 5 minutes. Add mushrooms and saute for another 5 minutes. Stir in dill weed, paprika, soy sauce, and broth. Reduce heat to low, cover, and simmer for 5 minutes.
2) In a separate bowl, whisk milk and flour together. Pour into soup and stir to blend. Cover and simmer for 15 minutes, stirring occasionally.
3) Stir in salt, pepper, lemon juice, parsley, and sour cream. Mix together and allow o heat through over low heat (about 3-5 minutes). Do not boil.