Recipe by Rivky Friedman

Mushroom Soup with Herb Bread

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Dairy Dairy
Easy Easy
8 Servings

If you’re a mushroom lover like me, it doesn’t get much more drool-worthy than the thought of an entire pot of mushroom soup. As for the best mushroom soup in the whole world, this mushroom soup pretty much blows all others out of the water. The herb bread is totally optional, but it really kicks the soup up a notch.



  • 1/2 cup butter

  • 2 large Spanish onions, diced

  • 2 (8-to-10-ounce) boxes mushrooms, sliced

  • 1 cup dry white wine, such as Baron Herzog Late Harvest Chenin Blanc

  • 1/4 cup soy sauce

  • 4 teaspoons paprika

  • 2 teaspoons dried dill

Herb Bread

  • 1 cup Tuscanini Olive Oil

  • 1 tablespoon dried basil

  • 1 tablespoon dried parsley

  • 1 tablespoon minced garlic

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon ground black pepper

  • 1/2 teaspoon salt

  • 1/2 teaspoon crushed red pepper, or to taste

  • 1/2 teaspoon Tuscanini Lemon Juice

  • 4 par-baked baguettes, sliced


Make the Soup


Melt butter in a large pot, then sauté onions and mushrooms over medium heat until onions are soft and translucent, about 15 minutes. Add 4 cups water, wine, soy sauce, paprika, dill, and thyme. Bring to a simmer and cook until the liquid is reduced by half.


In a small bowl, whisk flour into milk until smooth. Add to the soup and simmer until the soup begins to thicken, about 10 more minutes.


Over low heat, slowly stir in sour cream and lemon juice until completely combined. Serve hot with a dollop of sour cream.

Make the Herb Bread


Preheat oven to 425 degrees Fahrenheit.


Mix oil, basil, parsley, garlic, thyme, oregano, black pepper, salt, red pepper, and lemon juice in a bowl. Spread over sliced baguettes and bake for 10 to 15 minutes. Serve with hot soup.


Photo by Chay Berger.
Tablescape by Rivky Friedman and Miriam Solomon.

Mushroom Soup with Herb Bread

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chana florans
chana florans
23 days ago