I love, love mushrooms. This soup is creamy, rich, smooth, and delicious. It has lots of flavors and is fairly quick to make.
3 medium potatoes, peeled and diced
1 pound Shiitake Mushrooms , sliced
1 medium yellow onion, diced
5 cups chicken broth
2 Tbsp. all-purpose flour
3 Tbsp. butter
1 Tbsp. sour cream
2 tsp. chopped fresh dill
1 tsp. fresh chopped Italian parsley
1 bay leaf
1 Tbsp. sweet Paprika
1 Tbsp. Soy sauce
Pinch of red pepper flakes (optional)
Salt and ground black pepper to taste
Melt butter in a large pot over medium heat add onions and Sauté for
2-3minutes. Add the mushrooms and diced potatoes and sauté for additional
2-3 minutes. Stir in broth, soy sauce and paprika. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk milk and flour together. Slowly stir into the soup and bring to a boil, reduce heat to low, cover and simmer for 10 minutes (stir occasionally) -Soup will thicken.
Stir in parsley, dill, sour cream, red pepper flakes. Season the soup with black pepper and salt to taste. Mix and for about 3 to 5 minutes let it to heat through. Do not boil.
Serve with rustic wholegrain bread. Enjoy!