rustic mushroom soup

This Rustic Mushroom Soup has made a fibber out of me. I used to detest mushrooms. Mushrooms would be picked off a pizza, strained from the gravy and avoided at all salad bars. It’s amazing how you can spend the large part of your life swearing off something you last tried when you were eight years old.

Note to self: Try liver.

On second thought, sometimes your eight-year-old self knows what she’s talking about.

rustic mushroom soup | Teta Lizza's Kitchen | TetaLizza.com

Fortunately for mushrooms – the fleshy, spore-bearing fruiting body of a fungus – I’m now a fan. What better way to enjoy mushrooms then in a big, hearty bowl of mushroom soup. Mushrooms are definitely the feature in this woodsy soup but the addition of dill, lemon and yogurt contrasts the earthy flavor for a soup that’s truly spectacular.

rustic mushroom soup | Teta Lizza's Kitchen | TetaLizza.com

Stick to your favourite type of mushroom or opt for a variety. I used a combination of white and cremini mushrooms in my version.Served with a thick slice of crusty bread, this Rustic Mushroom Soup is sure to please.

rustic mushroom soup | Teta Lizza's Kitchen | TetaLizza.com

Looking for more great soup recipes? You’ll love the secret creamy ingredient in this Butternut Squash Soup. Boost your immune system and make use of all the vegetables in your crisper with this Vegetable Soup, or try one of my all-time favourites, this Carrot Soup.

enjoy | liz | xo

rustic mushroom soup
Serves 6
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 3 tbsp butter
  2. 2 medium cooking onions, chopped
  3. 1lb fresh mushrooms, thinly sliced (any kind – a mix is the best)
  4. 2 tsp dried dill weed
  5. 1 tbsp Hungarian paprika
  6. 1 tbsp soy sauce
  7. 2 cups chicken or vegetable broth
  8. 1 cup milk
  9. 3 tbsp all-purpose flour
  10. salt and pepper to taste
  11. 2 tsp fresh lemon juice
  12. 1/2 cup plain Greek yogurt
Instructions
  1. In a large pot over medium heat, melt the butter. Add the onions and sauté for 5-7 minutes. Add in the mushrooms and sauté for 10 minutes until mushrooms are tender. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low. Cover and simmer for 20-30 minutes.
  2. In a separate bowl, whisk together the milk and flour. Add to the soup and stir well.
  3. Cover soup and simmer for 20 more minutes, stirring occasionally.
  4. In the final minutes, stir in the lemon juice and Greek yogurt. Continue to heat over low for about 5 minutes and then serve.
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