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4 votes | 7881 views

This soup warms your soul - and is one of the most raved at my dinner parties. Make it on a cold, Fall or Winter day, and serve it with crusty bread and you are sure to have a hit.

Prep time:
Cook time:
Servings: 8 cups


Cost per serving $2.16 view details


  1. Stock: Boil water and stir in beef base, Worcestershire and Tabasco sauces, simmer.
  2. In a large sauce pan, saute onions, garlic, and salt in 3 Tbsp butter until onion is tender.
  3. Stir in mushrooms, paprika, and pepper and saute until mushrooms begin cooking down (about 5-10 minutes).
  4. Add enough beef stock to cover mushrooms. Cover and simmer for ten minutes.
  5. Meanwhile, in another saucepan, melt remaining 5 Tbsp. butter over low heat. Whisk in flour and cook until smooth, stirring constantly, approximately one minute. Add cream and continue to cook over low heat, stirring frequently, for 8-10 minutes.
  6. Add cream mixture and remaining stock to mushroom mixture. Stir in sour cream, lemon juice, soy sauce, and add dill.
  7. Simmer for 45 minutes - 1 hour.
  8. Soup is better if made the day before and refrigerated over night.
  9. Makes 8 cups.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 362g
Recipe makes 8 servings
Calories 272  
Calories from Fat 221 81%
Total Fat 25.17g 31%
Saturated Fat 15.51g 62%
Trans Fat 0.0g  
Cholesterol 77mg 26%
Sodium 394mg 16%
Potassium 267mg 8%
Total Carbs 10.1g 3%
Dietary Fiber 2.1g 7%
Sugars 2.02g 1%
Protein 3.3g 5%



  • John Rowling
    December 20, 2009
    Absolutely one of the best that I have tasted. My family wants me to make it for Christmas.

    I've cooked/tasted this recipe!


    • John Spottiswood
      March 25, 2008
      This is one crazy looking concoction, Sean. Worcestershire, Tabasco, Mushrooms and Cream? Only you would be crazy enough to try it...and given you track record I'm going to try it to! Will let you know how it comes out.

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