At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Serves 5
• Prep time: 10 minutes
• Cook time: 20 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Serves 5.

• Calories: 240 kcal
• Protein: 9 g
• Carbohydrates: 17 g
• Fat: 16 g
• Sodium: 1033 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Soup

Have these measured and ready before you begin.

• 15-16 mushrooms, halved and thinly sliced
• 1 tablespoon butter
• 2-3 tablespoons neutral oil
• 1 onion, finely diced
• 1/2 kapya pepper, finely diced (substitute 1/2 red bell pepper)
• 2 1/2 tablespoons all-purpose flour
• 2 teaspoons (10 ml) salt
• 1 teaspoon ground black pepper
• 1 liter (4 1/4 cups) whole milk total
• 1-2 sprigs dill or parsley, chopped

Directions

1. Slice the mushrooms, finely dice the pepper and onion, and chop the dill or parsley.

2. Heat the neutral oil and butter in a pot, then sauté the onion and pepper for several minutes.

3. Add the mushrooms and cook until lightly sautéed.

4. Stir in the flour and cook briefly.

5. Gradually whisk in the measured 1 liter milk and bring just to a gentle simmer.

6. Season with salt and black pepper, cook until the mushrooms are tender, and stir in the herbs just before turning off the heat.

Sources

1. USDA FoodData Central — April 2026 data release