Estonian Mushroom Soup

local_grocery_store Ingredients

• 2 tablespoons Butter, melted
• 1 Onion, chopped
• 500 grams Mushrooms, sliced
• 2 tablespoons Flour, all-purpose
• 4 cups Chicken or vegetable broth, low-sodium
• 1/2 cup Heavy cream, optional
• 2 tablespoons Fresh dill, chopped
• to taste Salt
• to taste Black pepper, freshly ground

restaurant_menu Method

1. 1.In a large pot, melt the butter over medium heat.
2. 2.Add the chopped onion and sauté until translucent.
3. 3.Add the sliced mushrooms and cook until they release their liquid and start to brown.
4. 4.Sprinkle the flour over the mushrooms and stir well to coat.
5. 5.Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps.
6. 6.Bring the soup to a simmer and let it cook for about 15 minutes, until slightly thickened.
7. 7.If desired, stir in the heavy cream to add richness to the soup.
8. 8.Season with salt and freshly ground black pepper to taste.
9. 9.Serve the soup hot, garnished with fresh dill.
10. 10.Enjoy this cozy Estonian Mushroom Soup!

lightbulb_outline Tips

• chevron_rightFor a vegetarian version, use vegetable broth instead of chicken broth.
• chevron_rightFeel free to add other vegetables like carrots or potatoes for extra heartiness.
• chevron_rightServe the soup with a slice of crusty bread on the side for a complete meal.