Mushroom-soup lovers, this soup is for you! Russet potatoes make it hearty, and dill and paprika add plenty of flavor. We skip the generous amount of full-fat sour cream and butter typically used in creamy mushroom soups. Serve with a green salad and warm pumpernickel bread.
6 servings, about 1 1/2 cups each
Active Time: 45 minutes |
Total Time: 45 minutes
1 tablespoon extra-virgin olive oil
1 1/2 pounds mushrooms, thinly sliced
1 medium onion, diced
3 tablespoons all-purpose flour
2 tablespoons paprika, preferably Hungarian (see Note)
2 tablespoons dried dill
4 cups mushroom broth or reduced-sodium beef broth
2 cups low-fat milk
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
1/2 cup reduced-fat sour cream
3/4 teaspoon salt
Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.
Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream and salt.
Per serving :
6 g Fat;
2 g Sat;
3 g Mono;
37 mg Cholesterol;
37 g Carbohydrates;
10 g Protein;
4 g Fiber;
703 mg Sodium;
971 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days; reheat over low.
Note: Paprika labeled “Hungarian” is worth seeking out for this soup because it delivers a fuller, richer flavor than regular paprika. Find it at well-stocked supermarkets, specialty-foods stores or online at penzeys.com.