Warming soups are perfect for these rainy days. An added bonus is that it's super easy to make!
4 Tablespoons butter
1 large onion (diced )
1 pound mushrooms sliced (white, cremini and/or a mix of wild mushrooms like chanterelles)
3 Tablespoons flour
1 Tablespoon paprika
3 cups vegetable stock (chicken stock or bone broth)
3 Tablespoons soy sauce
1 cup 2% milk
1/2 cup sour cream
1 Tablespoon lemon juice
1 Tablespoon chopped fresh dill (or 2 tsp. dried dill)
¼ cup chopped fresh parsley
Salt and pepper to taste
How to Make It -
Melt the butter
Add the onions and mushrooms and cook
Mix in the flour and paprika
Add the stock, soy sauce and milk, simmer for 10 minutes
Remove from heat and mix in the sour cream, lemon juice, dill and parsley
Season to taste with salt and pepper
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Pair it with :
Fragrant scents of red cherry and plum lead into fresh, bright flavors of strawberry, raspberry and pomegranate, backed by hints of star anise and clove. The soft tannins and balanced acidity provide structure and a lush, velvety texture.