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Mushroom Soup with Dill and Sour Cream
Kathie Clane

Mushroom Soup with Dill and Sour Cream

A creamy and flavorful mushroom soup with dill and sour cream for a comforting, hearty dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Eastern European
Calories: 278
Ingredients Method Notes

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
  • 1/2 cup sour cream
  • Salt and pepper to taste

Method
 

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

Notes

This soup can be easily adapted for vegan diets by substituting sour cream with coconut cream or cashew cream.