Recipe Details
Ingredients
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4tablespoonsunsalted butter
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2cupschopped onions
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1poundfresh mushrooms, sliced
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2cupschicken broth
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1tablespoonsoy sauce
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1tablespoonpaprika
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2teaspoonsdried dill weed
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1cupmilk
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3tablespoonsall-purpose flour
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½cupsour cream
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¼cupchopped fresh parsley
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2teaspoonslemon juice
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1teaspoonsalt
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ground black pepper to taste
Cooking Directions
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Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
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Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
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Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories201 | |
| % Daily Value * | |
| Total Fat 14g |
17% |
| Saturated Fat 8g |
41% |
| Cholesterol 32mg |
11% |
| Sodium 829mg |
36% |
| Total Carbohydrate 15g |
5% |
| Dietary Fiber 2g |
9% |
| Total Sugars 6g |
|
| Protein 8g |
15% |
| Vitamin C 11mg |
12% |
| Calcium 103mg |
8% |
| Iron 2mg |
8% |
| Potassium 542mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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