Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
5
Low
Nutrition per serving
Calories167.1 kcal (8%)
Total Fat10.6 g (15%)
Carbs14.2 g (5%)
Sugars6.6 g (7%)
Protein6.1 g (12%)
Sodium474 mg (24%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3 tablespoonsbutter
2 cupsonions
chopped
1 poundfresh mushrooms
sliced, any kind - a mix is best
3 tablespoonsall-purpose flour
2 teaspoonsdried dill weed
1 tablespoonhungarian paprika
1 tablespoonsoy sauce
or liquid aminos
2 cupschicken broth
or vegetable
1 cupmilk
or plain almond milk
ground black pepper
to taste
2 teaspoonslemon juice
I add more because I love lemon
½ cupsour cream
or greek yogurt
2 tablespoonsparsley
chopped, fresh
Instructions
Step 1
Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Put in the mushrooms and saute for 5 more minutes.
Step 2
Stir in the dill, paprika, soy sauce (or liquid aminos) and broth. Reduce heat to low. Cover and simmer for 15 minutes.
Step 3
Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
Step 4
stir in pepper, lemon juice and sour cream or Greek yogurt. Mix together and allow to heat over low heat, about 5 minutes. Do not boil.
Step 5
Add fresh parsley to the top for garnish and serve with crusty warm bread.
Step 6
Substitute thyme for dill for a more traditional mushroom soup
Notes
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