Ingredients
Equipment
Method
Sauté aromatics
- Melt the butter in a large pot and sauté the onion until softened, about 5 minutes, stirring occasionally; the onion should look translucent and fragrant.
Brown the mushrooms
- Add the sliced mushrooms and cook until they release their liquid and turn golden, about 10 minutes, stirring until most moisture evaporates and the edges look browned.
Toast paprika and thicken
- Stir in the sweet paprika and all-purpose flour, cooking for 1 minute over medium heat to remove the raw flour taste; the mixture should look thick and slightly dry.
Simmer the soup
- Gradually whisk in the vegetable broth, then bring to a simmer and cook for 15 minutes; you should see gentle bubbles and a lightly thickened texture.
Warm with milk
- Stir in the milk and heat through without boiling, about 3 to 5 minutes, until steaming and smooth but not bubbling.
Finish with dill and sour cream
- Remove from heat, swirl in the sour cream and fresh dill, then season with salt and pepper; the soup should turn creamy and speckled with dill.
Notes
Pro tip: stir in the sour cream off the heat and keep the soup below a boil so it stays silky instead of curdling. Store leftovers covered in the refrigerator up to 3 days; reheat gently. Freezing is not recommended because dairy may separate after thawing. For a dairy-free swap, use unsweetened oat milk and a dairy-free sour cream alternative, then warm without boiling.