Sauté Aromatics: Melt butter in your Dutch oven over medium heat. Cook onion 5 mins until translucent.
Brown Mushrooms: Add mushrooms (pre-brushed with cleaning tool). Cook 8-10 mins until golden.
Bloom Spices: Stir in garlic (crushed with press), paprika, dill, and tamari. Cook 2 mins.
Simmer: Pour in vegetable stock, boil, then simmer 5 mins.
Thicken: Whisk milk + flour until smooth. Slowly stir into soup. Simmer 5-8 mins until thickened.
Finish: Off heat, add lemon juice. Temper sour cream with 3 tbsp hot soup, then blend into pot. Season.
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