Country Mushroom & Sour Cream Soup

4 Servings (generous)

Another soup from the 12 Months of Monastery Soups cook book — great for February produce.

1 lb. fresh mushrooms finely chopped
1 large carrot julienned
1 potato diced
2 large onions, finely sliced
1 clove of garlic* (optional)
8 tbsp. olive oil

6 cups of water or stock
1 bouillon cube (if not using stock)
Salt & paprika to taste
1 cup sour cream
Chopped chives to garnish


  1. Prepare the vegetables.
  2. Place oil in a soup pot. Sauté the vegetables for a couple minutes.
  3. Add the water/bouillon or stock.
  4. Bring to a boil & then reduce heat to low. Cook covered for 30 – 40 minutes.
  5. Add salt & paprika & sour cream.
  • Optionally you can puree the soup at this point or leave it as is. **
  • Stir & mix will & simmer for 10 minutes more.
  • Serve hot topped with some chopped fresh chives.


I made the soup using beef stock. Makes a very rich backdrop for the mushrooms.  I also added a little garlic to the recipe.  For garnish I used parsley as I has some fresh on hand.


photo of Country Mushroom soup

Country Mushroom and Sour Cream Soup topped with parsley


Rich taste but the flavor of the individual vegetables isn’t lost.  Sour cream makes it wonderfully smooth.

I’d like to make it again using a lower fat sour cream or yogurt as it adds quite a lot of fat content to what would otherwise be a low fat soup. 

For last week’s soup, look here: Potage Clamart (Turnip-Leek Potage)