This hearty soup makes a great meal when served with a green salad and corn bread. The recipe takes about 50 minutes to prepare. I have been making it for over ten years after loving it at a local deli; I have no notes on who to credit as the original source of the recipe.
- 2 Tab. each butter and olive oil
- 1 large onion, diced (about 2 cups)
- 1 lb. mushrooms, cleaned and sliced
- 3 tsp. dried dill, or 2 Tab. fresh dill
- 1 Tab. paprika
- 1 Tab. GF soy sauce
- 4 cups mushroom broth
- 1 cup milk
- 2 Tab. rice flour (optional thickener)
- 1/2 cup sour cream
- 1 tsp. each salt and pepper (to taste)
- 2 tsp. lemon juice or cider vinegar
- 1/2 cup parsley, chopped
Melt butter & oil in the soup pot over medium heat; add onions and sauté until just translucent (about 15 min.). Add mushrooms to pot and sauté until mushrooms soften (5 min.). Stir in dill, paprika, soy sauce, and broth. Bring to a boil then reduce heat to low, cover pot, and simmer for 15 minutes.
Place the rice flour in a bowl and slowly whisk in the milk, leave no lumps. Stirring soup, add milk mix to soup pot, blend in well. Cover and simmer 15 minutes, stirring occasionally to make sure nothing is sticking to bottom. Stir in sour cream using a whisk to ensure that the cream does not clump. Season with the salt and pepper. Before serving add lemon juice and parsley.
The soup can be made two days ahead and reheated; add the lemon juice and parsley right before serving.
Note: Pacific brand makes a wonderful gluten free mushroom broth that enhances the flavor. Chicken broth/stock can be used a substitute for the mushroom broth. Remember to check the package to ensure that the broth is labeled gluten free.