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Mushroom Dill Soup


Yield: 4 to 6 servings


  • 2 cups sliced onion
  • 4 tablespoons butter
  • Salt and freshly ground pepper, to taste
  • 3 cups fresh mushrooms, sliced
  • 1 teaspoon fresh dill weed
  • 1 teaspoon Hungarian paprika
  • 1 teaspoon sweet Hungarian paprika
  • 1 tablespoon tamari
  • 2 cups chicken broth
  • 1/2 cup sour cream


In a medium saucepan, saute onions in 2 tablespoons butter, stirring occasionally, until they are soft but not brown. Sprinkle lightly with salt and pepper. Add remaining butter, mushrooms, dill weed, paprikas, tamari, and chicken broth. Cover and simmer 15 minutes. Adjust seasoning if needed. Just before serving, whisk in sour cream (do not let it boil).
Updated Thursday, March 6th, 2003
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One Response to Mushroom Dill Soup

  1. Anonymous April 28, 2003 at 12:17 pm #

    This stuff is divine. It doesn’t even need the sour cream. I am going to try thickening it to use as a glorious vegetarian gravy. –By the way,I used Vegita instead of chicken broth (Vegita is stronger), reduced the tamari to 1/2 tablespoon and the paprika to 1 1/4 teaspoon. (I used 1 teaspoon sweet, 1/4 teaspoon hot.)

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