Mushroom dill soup

Mushroom dill soup is a creamy warm soup that goes better for winter cravings. There's something special with this mushroom soup is addition of dill leaves, a herb that perfectly compliments the natural flavor of mushroom. The combination of mushroom, dill leaves and fresh cream was so delicious that reminds me the chill winter evenings. So how could I skip this soup!!!

Mushroom dill soup is very easy to make in one pan and ready in a jiffy. Exotic herbs and spices in this soup make this a special one in a menu. A little pinch of pepper to this soup takes this to next level. So friends, do try this soup and let me know your feedback. Try my other mushroom recipes too - Mushroom & garlic roasted curry & Mushroom biriyani

 

Prep Time: 10 Minutes

Cook Time: 15 - 20 Minutes

Yields: 2 Small servings

INGREDIENTS

• Mushroom – ½ Cup (sliced)
• Garlic – 1 Teaspoon (chopped)
• Onion – ¼ Cup (sliced)
• Dill weed – 2 Tablespoons
• Wheat flour – 2 Teaspoon
• Salt – 1 Teaspoon
• Water/ vegetable broth – 2 Cups
• Fresh cream – ½ Cup
• Butter/olive oil – 1 Tablespoon
• Pepper – ½ Teaspoon

MAKE IT

• In a pan, heat oil and add chopped garlic, sauté well.
• Add onions, cook until onion turns light brown and soft.
• Add sliced muchrooms and salt, cook until mushrooms are well cooked. This will take about 4-5 minutes.
• Once mushroom is cooked, add wheat flour, sauté until it gets mixed well with mushroom and onions.
• Now add water, bring it to boil then add dill weed. Nice flavor comes from dill weed. Simmer to cook well for few more minutes.
• (Optional step) At this stage using hand blender, can blend the soup well to creamy consistency. If you want chunky mushrooms on you soup, skip this step.
• Now add fresh cream and black pepper to the soup, do not cook further, switch off the heat and serve hot with toasted bread or soup sticks. Do not add coriander leaves to this soup as it will change the flavor of dill weed which is the main ingredient of this soup.

 

STEP BY STEP PREPARATION

 

In a pan, heat oil and add chopped garlic, sauté well.

 

 

 

Add onions, cook until onion turns light brown and soft.

 

 

 

Add sliced muchrooms and salt, cook until mushrooms are well cooked. This will take about 4-5 minutes.

 

Once mushroom is cooked, add wheat flour, sauté until it gets mixed well with mushroom and onions.

 

 

Now add water, bring it to boil then add dill weed. Nice flavor comes from dill weed. Simmer to cook well for few more minutes.

 

 

 

Now add fresh cream to the soup, do not cook further, switch off the heat, add requires black pepper and serve hot with toasted bread or soup sticks.

 

 

 

NOTES

• Do not add coriander leaves to this soup as it will change the flavor of dill weed which is the main ingredient of this soup.