Mushroom-soup lovers, this soup is for you! Russet potatoes make it hearty, and dill and paprika add plenty of flavor. We skip the generous amount of full-fat sour cream and butter typically used in creamy mushroom soups. Serve with a green salad and warm pumpernickel bread.
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds mushrooms, thinly sliced
- 1 medium onion, diced
- 3 tablespoons all-purpose flour
- 2 tablespoons paprika, preferably Hungarian (see Note)
- 2 tablespoons dried dill
- 4 cups mushroom broth or reduced-sodium beef broth
- 2 cups low-fat milk
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
- 1/2 cup reduced-fat sour cream
- 3/4 teaspoon salt
PREPARATION
- Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.
- Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more.
- Add flour, paprika and dill and cook, stirring, for 15 seconds.
- Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes.
- Remove from the heat and stir in sour cream and salt.
NUTRITION
Per serving:
232 calories
6 g fat
2 g sat
37 g carbohydrates
0 g total sugars
10 g protein
4 g fiber
SmartPoints value : 7