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Ingredients (Serves 3)

• 1 ½ cup sliced mixed mushrooms including cremini, white, and baby bellas
• 1 lemon
• ½ yellow onion
• 2 oz spinach
• .5 oz fresh dill
• .5 oz fresh parsley
• ¼ cup butter
• 3 dollops sour cream
• ¼ cup parmesan
• 1 tbsp minced garlic
• ½ cup heavy whipping cream
• 1 ½ to 2 cups vegetable stock
• Black pepper
• Dry dill
• Shallot salt
• Smoked paprika

Instructions

1. Place a pan on a burner set at medium heat
2. Place a pot or dutch oven on a burner set at low heat
3. Saute the mushrooms in the pan while the pot heats up
4. Add the butter to the pot, let melt, then add the sauteed mushrooms
5. Dice the onion and add into the pot along with the spinach, stir the mixture until the spinach has wilted
6. Add the black pepper, dry dill, shallot salt, and smoked paprika to the mixture, stir until evenly coated
7. Add the heavy whipping cream, minced garlic, parmesan, and vegetable stock and stir
8. Squeeze the juice of the lemon into the mixture
9. Chop the fresh parsley and fresh dill and add to the mixture
10. Allow to cook on medium heat for 5-10 minutes with a lid on
11. Let simmer on low for another 10 minutes
12. Serve with a dollop of sour cream, and top with any remaining fresh dill and parsley

This soup is creamy, warm, and full of flavor. It goes great with some sourdough toast – I personally enjoy adding some oil to a pan and some seasoning like basil, parsley, pepper, salt, and thyme, then placing the bread slices into the pan to cook and turn golden brown. Serve in a bowl with your toast on the side to dip in.

A great dish for the chilly winter months, this soup will keep you feeling full and satisfied. This is a take on Hungarian mushroom soup, and I find I like this creamy texture a bit more. If you want this to be more bitter and more soupy, add some soy sauce and take out the parmesan.