Creamy Mushroom Soup🍄‍🟫

Ingredients:

* 3 tbsp olive oil

* 2 pounds mixed mushrooms

* 2 cups diced yellow onions

* 3 tbsp unsalted butter

* ¼ cup all-purpose flour

* 4 tbsp paprika

* 1 tbsp nutmeg

* 2 tbsp chili powder

* 2 tbsp chopped dill

* kosher salt and cracked black pepper

* 32oz low-sodium chicken broth or vegetable broth

* 3 tbsp low-sodium soy sauce

* 1 ½ cups whole milk

* ¾ cup sour cream

* 4 tbsp white wine vinegar

* ½ cup chopped fresh parsley

* Lemon juice to top

* Parmesan cheese to top

Instructions:

1. Heat oil in a large pot over medium. Add mushrooms and onions and cook, stirring occasionally, until onions are translucent and mushrooms have shrunk in size by half, about 15 minutes.

2. Transfer onions and mushrooms to a bowl.

3. Add butter and melt over medium heat to create a roux. Whisk in flour, paprika, chili powder, nutmeg, dill, salt, and pepper; cook, whisking constantly, 1 minute.

4. Whisk broth in slowly, allowing roux to dissolve into broth before adding more. Stir in soy sauce and reserved mushroom mixture. Bring soup to a simmer and cook until liquid has reduced by half, about 5 minutes.

5. Whisk in milk and sour cream, bring soup back to a simmer then stir in vinegar. Off heat, add parsley and season with pepper to taste.

6. Top each serving with lemon, parsley, sour cream and Parmesan

This recipe is adapted from Zestful Kitchen!

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