Ingredients
- 4 medium yellow or white onions (about 1½ lb.)
- 2 lb. mushrooms (crimini and/or shiitake)
- 2medium carrots (about 12 oz.)
- 6 garlic cloves
- 2 handfuls of parsley leaves with tender stems
- ½ cup (1 stick) unsalted butter
- Kosher salt
- 4 tsp. Hungarian sweet paprika, plus more for serving
- 4 tsp. dried dill
- 2 tsp. dried thyme
- 6 cups low-sodium vegetable broth
- 2 cups whole milk
- ¼ cup all-purpose flour
- ¾ cup sour cream, plus more for serving
- Freshly ground black pepper
Directions
Step 1
Prepare your ingredients. Chop 4 medium yellow or white onions (about 1½ lb.) into ¼" pieces. (You should have about 4 cups.) Gently clean 2 lb. mushrooms (crimini and/or shiitake) with a kitchen towel or paper towels. Remove and discard stems; slice caps ¼" thick. Peel 2 medium carrots (about 12 oz.). Cut in half lengthwise, then cut those halves in half lengthwise (you’ll have 4 long spears per carrot). Cut crosswise into ¼"-thick pieces.
Step 2
Smash, peel, and finely chop 6 garlic cloves. Finely chop 2 handfuls of parsley leaves with tender stems until you have ¼ cup; set parsley aside.
Step 3
Melt ½ cup (1 stick) unsalted butter in a medium Dutch oven or other heavy pot over medium heat. Add onion and a pinch of kosher salt (this will help the onion release water and cook more quickly) and cook, stirring occasionally with a wooden spoon, until onion is softened and browned, about 10 minutes. Add mushrooms and carrots to pot and cook, stirring often, until mushrooms start to brown, 12–16 minutes. Add garlic, 4 tsp. Hungarian sweet paprika, 4 tsp. dried dill or ¼ cup fresh dill, and 2 tsp. dried thyme or 2 Tbsp. fresh thyme and cook, stirring often, until fragrant, about 2 minutes.
Step 4
Add 6 cups of low-sodium vegetable broth and bring to boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.
Step 5
Whisk 2 cups whole milk and ¼ cup all-purpose flour in a small bowl or measuring glass to combine. Pour into soup and stir well. Bring to a boil over high heat. Reduce heat to medium-low and simmer until soup is thick enough to thinly coat a spoon, about 8 minutes. Remove from heat.
Step 6
Mix ¾ cup sour cream and 2–3 Tbsp. broth from soup until loose, then add to soup and stir well to incorporate. Season with salt and freshly ground black pepper.
