This creamy Mushroom Soup with Dill and Sour Cream is a flavorful comfort dish that blends earthy mushrooms with a tangy sour cream finish. The soup is enriched with fragrant dill, creating a perfect balance between creamy and savory. Perfect for cozy evenings, this soup can be served with crusty bread or as a starter to any meal. The dill adds a burst of freshness, complementing the rich, umami flavor of the mushrooms. Whether enjoyed alone or with a side, this hearty soup is sure to become a favorite in your culinary repertoire.

Recipe Tips and Tricks:

For a richer flavor, use a mix of wild mushrooms and white button mushrooms.
If you prefer a smoother texture, blend the soup after cooking for a velvety consistency.
Adjust the sour cream to taste for more or less tanginess.
Use vegetable or chicken stock depending on your preference for a lighter or heartier base.
Garnish with extra fresh dill for an enhanced aromatic flavor.

Mushroom Soup with Dill and Sour Cream

Kathie Clane

A creamy and flavorful mushroom soup with dill and sour cream for a comforting, hearty dish.

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Prep Time 10

Cook Time 25

Additional Time 5

Total Time 40

Course Mushroom soup recipes

Cuisine Eastern European

Servings 4 servings

Calories 278 kcal

Ingredients

2 tablespoons butter
1 onion chopped
2 cloves garlic minced
500 g mushrooms sliced
4 cups vegetable or chicken broth
1 teaspoon dried dill or 2 tablespoons fresh dill
½ cup sour cream
Salt and pepper to taste

Instructions

Heat butter in a large pot over medium heat. Add chopped onions and garlic, cooking until softened, about 5 minutes.
Add sliced mushrooms to the pot and cook for another 5-7 minutes, until tender.
Pour in the broth and add dill. Bring to a simmer and cook for 10 minutes.
Stir in sour cream, then season with salt and pepper to taste.
Serve hot, garnished with additional dill and a dollop of sour cream.