Ingredients
Equipment
Method
Sauté the aromatics
- Melt the butter in a large pot over medium heat until foaming, then add the chopped onion. Sauté for 5-7 minutes, stirring occasionally, until soft and translucent.
Cook the mushrooms
- Add the sliced mushrooms to the pot and spread them into an even layer. Cook for 8-12 minutes until they release their liquid, then cook until the mushrooms turn golden.
Bloom the paprika
- Stir in the sweet paprika and cook for 1 minute until fragrant. Keep the heat at medium so the paprika toasts without burning.
Thicken the base
- Sprinkle in the all-purpose flour and stir constantly for another 1 minute. The mixture should look slightly sandy and smell toasted.
Build the soup
- Gradually whisk in the vegetable broth and then the milk. Pour slowly while whisking so the mixture stays smooth.
- Bring the soup to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until slightly thickened. Keep the simmer steady but not boiling.
Finish and serve
- Stir in the soy sauce and half the fresh dill, then remove the pot from the heat. Taste and season with salt and pepper as needed.
- Whisk the sour cream with a ladleful of warm soup, then whisk it back into the pot. Cook on very low heat for 2-3 minutes, just until smooth and warmed, then garnish with the remaining dill before serving.
Notes
Brown the mushrooms until deeply golden before adding any liquid—this is where the soup builds its savory depth. Let the sour cream temperature match the soup by tempering it with a ladle of warm soup before whisking it back in, which helps prevent curdling. Store leftovers in the refrigerator for up to 3 days; freeze yes (for best texture, freeze without garnishes and rewarm gently). For a dairy-light option, use lactose-free milk and a lactose-free sour cream with the same tempering step.