Best 2 Dilled Mushroom Soup Recipes

Indulge in the creamy delight of our dilled mushroom soup, a culinary masterpiece that will tantalize your taste buds. This comforting soup is a symphony of savory flavors, featuring tender mushrooms sautéed to perfection and enveloped in a velvety broth infused with the aromatic essence of fresh dill. Experience a delightful harmony of textures as you relish each spoonful, from the delicate softness of the mushrooms to the subtle crunch of fresh herbs. This versatile recipe offers a customizable culinary journey, allowing you to tailor the soup's richness and thickness to your preference. Whether you seek a hearty and filling meal or a light and flavorful appetizer, our dilled mushroom soup will effortlessly satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

DILLED LEEK AND MUSHROOM SOUP

Dilled Leek and Mushroom Soup image

There are a few soups that will simply get raves when you serve them. Mushroom Soup is definitely one of them. The use of Leeks and Dill in this new original recipe are the perfect compliment to the earthy flavor of the Mushrooms. This is really an easy soup to prepare. A lot of people are put off by the notion of successfully...

Provided by Garrison Wayne

Categories Vegetable Soup

Time 1h30m

Number Of Ingredients 9

Ingredients

1/2 stick butter, unsalted
2 c leeks, cleaned, white parts only, chopped small, (about 3 reg size or 1 lb)
1 lb baby bella mushrooms (or other hearty varietie(s)), rinsed, rough chop
1 large white rose potato, peeled, grated
6 c vegetable broth/stock, not low sodium
2 Tbsp fresh dill, chopped fine, feathery leaves only, or 2 tsp dry
1/2 c heavy cream
2 Tbsp cornstarch, dissolved in 3 tbsp water
salt to taste if desired

Steps:

1. In a large pot, saute the leeks and mushrooms in the unsalted butter over med/hi heat. Stir frequently for 5 - 6 minutes or until the leeks are clear and the mushrooms start to cook well.
2. Add the vegetable stock, grated potato, and dill. Bring to a boil over hi heat.
3. Reduce heat to low and cover the pot. Simmer, covered for 1 hour.
4. Remove lid. Add the cream and diluted cornstarch and heat though just until thickened a bit. Check for salt. Shy away from pepper as it could overwhelm the delicate balance of flavors.
5. Serve hot with some crusty bread. Serves 10 as a starter or 6 for a hearty meal.

HUNGARIAN MUSHROOM SOUP

Hungarian Mushroom Soup image

My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.

Provided by HAMM

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
¼ cup chopped fresh parsley
½ cup sour cream

Steps:

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Nutrition Facts : Calories 201.1 calories, Carbohydrate 14.8 g, Cholesterol 32 mg, Fat 13.5 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 828.7 mg, Sugar 5.9 g

Tips:

Use a variety of mushrooms. This will give your soup a more complex flavor. Try using a combination of cremini, shiitake, and oyster mushrooms.

Sauté the mushrooms before adding them to the soup. This will help to bring out their flavor and give the soup a richer texture.

Use a good quality vegetable broth. This will make a big difference in the flavor of your soup. If you don't have vegetable broth on hand, you can use water, but your soup will not be as flavorful.

Don't overcook the soup. The mushrooms should be tender, but they should not be mushy. Cook the soup just until the mushrooms are heated through.

Serve the soup with a garnish of fresh herbs. This will add a pop of color and flavor to your soup.

Conclusion:

Dilled mushroom soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover mushrooms. With its creamy texture and rich flavor, this soup is sure to be a hit with your family and friends.

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