MUSHROOM SOUP

Mushroom Soup image

This soup seems like it has strange ingredients (soy sauce in soup?) but it all comes together beautifully. Adapted from an Allrecipe cookbook, suited to my own taste. It reminds me a lot of Panera Bread's cream of mushroom soup. Reheats and freezes really well.

Provided by Teresa in St. Paul

Categories Low Protein

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

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Ingredients

4 tablespoons unsalted butter
2 cups onions, chopped
1 lb fresh mushrooms, sliced
1 teaspoon dried rosemary, to taste
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 teaspoon salt (ONLY if using real broth, not cubes)
ground black pepper
2 teaspoons lemon juice
1/4 cup fresh parsley, chopped (optional, I use dried if necessary)
1/2 cup sour cream

Steps:

Melt the butter in a large pot.
Saute the onions in the butter for 5 minutes over medium heat.
Stir in mushrooms, paprika, soy sauce, and broth.
Reduce heat to low, cover, and simmer for 15 minutes.
Stir in salt and add rosemary to taste. Start with at least two heaping tablespoons, add more if necessary.
Simmer another 15 minutes, remember to stir.
Stir in ground black pepper, lemon juice, parsley, and sour cream.
Mix together until sour cream is melted.
Simmer to reduce. For a smoother soup, blend with an immersion blender.

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