Go Back
Bavarian Cream of Mushroom Soup

Bavarian Cream of Mushroom Soup with Potato

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 -8

Ingredients
  

  • 3 tablespoons 40 g unsalted butter
  • 1 medium yellow onion finely chopped
  • 1 pound 450 g cremini or button mushrooms, or ideally wild mushrooms, cleaned and sliced
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt and freshly milled black pepper
  • 3 cups 750 ml vegetable broth or water, more to taste
  • 1 cup 240 g sour cream
  • ½ cup 2 ounces/60 g flour
  • White vinegar
  • 6 to 8 medium potatoes boiled in their skins and peeled while still warm

Instructions
 

  • Heat the butter over low to medium heat in a large saucepan and sauté the onions until translucent, do not brown.
  • Add the parsley cook for 1 more minute.
  • Add the mushrooms and increase the heat to medium. Cook until they start to release liquid, stirring often.
  • Season with 1 teaspoon salt and a bit of pepper.
  • Add the broth, bring to a boil and cover.
  • Simmer for 20 minutes.
  • In a small bowl, whisk the sour cream with the flour until well blended.
  • Gradually add it to the cooked soup, whisking vigorously after each addition until it is fully dissolved before adding more. This is to prevent lumps.
  • Bring the soup to a quick boil and continue whisking. It will be quite thick.
  • Add more broth if you prefer a thinner soup.
  • Season with a dash of white vinegar, salt and pepper.
  • Serve hot with a boiled potato in each bowl.