fbpx

Recipe by Rivky Friedman

Mushroom Soup with Herb Bread

Dairy Dairy
Easy Easy
8 Servings
Allergens

Ingredients

Soup

  • 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

Directions

Make the Soup

1.

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.

2.

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.

3.

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

1.

Preheat oven to 425 degrees Fahrenheit.

2.

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.

Credits

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

Mushroom Soup with Herb Bread

Please log in to rate

Reviews

Subscribe
Notify of
3 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Tova Klugmann
Tova Klugmann
3 months ago

The soup was very sour, tart, herby. I think there may be an error in the amounts / ingredients – I think I followed it and it did not have a good taste. I tried adding in another 8 oz of mushrooms to dilute the sourness, but it didn’t help much and made a thicker mess to dispose of.

Chana Fox
Admin
Reply to  Tova Klugmann
2 months ago

Hi Tova,
Thanks for this feedback! I am sorry the flavor did not suit your preference. You can try skipping the lemon juice and reducing the wine to half a cup. Make sure the wine is fully cooked out.

All the best,
Chana Tzirel from Kosher.com

chana florans
chana florans
8 months ago