Mushroom Soup

• servings: Servings: 12
• total time: 30 minutes

Ingredients

1/2 cup butter

Minced garlic (5+ cloves)

4 cups chopped onion

3 lbs sliced mushrooms

4 tsp dried dill

2 tsp dried thyme

2 tsp umami seasoning

2 tbsp paprika

5 cups chicken stock

2 tbsp lemon juice

4 tbsp soy sauce

3 tbsp all-purpose flour

1/2 cup half & half

1/2 cup whole milk

1/3 cup crème fraîche

Salt, to taste

Directions

Add butter to a large pot on medium heat along with minced garlic and stir until fragrant.

Add chopped onion, immediately followed sliced mushrooms of your choice. I personally used baby portobello mushrooms, shiitake mushrooms, and white mushrooms. Mix thoroughly, allowing to simmer for 10 minutes

Add dried dill, dried thyme, umami seasoning, and paprika, and mix thoroughly.

Add chicken stock along with lemon juice and soy sauce. Stir thoroughly and bring to a simmer, and simmer for another 10 minutes.

Mix all-purpose flour half & half and whole milk, and add to your soup to thicken. Simmer for 10 minutes.

Season your soup to taste, then add crème fraiche.

Serve, and enjoy!