Creamy Mushroom Soup


Units Scale
  • 4 Tbls. butter
  • 1 lg. yellow onion, diced
  • 1 lb. baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 C. chicken stock
  • 1/2 C. Marsala wine
  • 2 tsp. dried dill
  • 2 tsp. minced fresh thyme (could substitute dried)
  • 2 tsp. Hungarian paprika
  • 1 tsp. salt
  • 1 C. whole milk*
  • 3 Tbls. flour
  • 1/4 C. plain full fat greek yogurt (or sub sour cream)
  • 1/2 lemon, juiced

Garnish with chopped parsley and fresh thyme


  1. In large soup pot or dutch oven, cook onions, mushrooms and garlic in butter over medium heat until softened.
  2. Add dill, thyme, paprika, salt, stock, wine and simmer soup, uncovered, for a half hour.
  3. In small bowl whisk together flour and milk, then whisk into soup.  Cook until soup thickens 5-10 more minutes.  Lower heat and stir in yogurt and lemon juice.  Taste and adjust seasoning as desired.
  4. Top soup with chopped parsley and thyme… dunk crusty bread in soup and enjoy!



*I only had half & half and used that… yummy!