Category: Sour Cream

Creamy Spinach Mushroom Soup

1/21/2026

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Ingredients

1/4 cup butter
1/2 pound sliced mushrooms
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
2-1/2 cups vegetable stock
6 ounces fresh baby spinach, chopped OR frozen, thawed equivalent
1-1/2 cups half-and-half cream
1/2 cup sour cream
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
French baguette, optional

Directions

In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes.
Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes.
Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Add spinach; cook and stir until wilted, 2-4 minutes.
Gradually stir in half-and-half, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley. If desired, serve with baguette.

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Creamy Garlic Soup

12/11/2024

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Ingredients

1/4 cup extra-virgin olive oil
2 small heads garlic, smashed and peeled, plus 3 cloves, thinly sliced (if using as a garnish)
1 small onion, chopped
1 cup dry white wine
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground pepper
1 piece Parmesan cheese rind, plus 1/2 cup grated Parmesan
2 cups cubed day-old crusty bread
1/3 cup sour cream
Fresh dill, for topping

Preparation

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes.
Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes.
Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt.
Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
If using garlic as a garnish, combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

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Creamy Triple Onion Dip

5/31/2023

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Ingredients

1 shallot, minced
1 container (16 oz.) sour cream
1 envelope Onion Soup Mix
¼ cup chopped fresh chives, plus extra for garnish

Preparation

1. Cook and stir shallots in nonstick skillet on medium heat 4 min. or until tender; spoon into medium bowl.

2. Add remaining ingredients; mix well.

3. Garnish with remaining chives.

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Creamy Spinach Mushroom Soup

Creamy Garlic Soup

Creamy Triple Onion Dip

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