Creamy Sour Cream Mushroom Soup

Sour cream mushroom soup is a simple yet comfortingly creamy soup – the earthy flavour of the button mushrooms and the sour cream thickening give it its soul.

1. Sweat the finely chopped onion glassy in the oil, then add the crushed garlic and the sliced button mushrooms.

2. After a short fry, dust it with paprika off the heat, then pour in water.

3. Cook it over a medium heat for about 20 minutes, until the mushrooms soften.

4. Mix the sour cream smooth with the flour, temper it with a little hot liquid, then pour it into the soup.

5. Boil it for a few more minutes, season with salt and pepper, and finally serve it sprinkled with fresh parsley.

Tip: Always temper the sour cream with a little hot liquid before adding it to the soup – this way it does not split and the soup stays silky.