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Healthy Bohemian Mushroom Soup

An Extra Virgin Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

50 minutes


4-6 people


  • 2 teaspoons dried dill weed
  • 1 Tablespoon paprika (Hungarian paprika is the tastiest)
  • 2 cups chopped onions
  • 1 lb. sliced fresh mushrooms (can mix different types)
  • 4 Tablespoons Hojiblanca Extra Virgin Olive Oil
  • 2 cups reduced-fat chicken broth
  • 2 teaspoons Lemon White Balsamic Condimento
  • 2 teaspoons lemon juice
  • ground black pepper (to taste)
  • 1 teaspoon salt
  • 1 cup low fat milk
  • 3 Tablespoons all purpose flour
  • 1 Tablespoon soy sauce
  • 1/4 cup chopped fresh parsley
  • 1/2 cup light sour cream
  • 1/2 lb. cooked noodles (any type that you like)


  • Cook about 1/2 lb. of noodles (any variety) in boiling, salted water, and then drain, reserving for finished soup product.
  • In a large soup pot, heat olive oil over medium heat, add the onions and sauté them in the oil for about 5 minutes.
  • Add mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken broth. Reduce heat, cover and simmer for 15 minutes.
  • In a small bowl, whisk milk and flour together until smooth. Blend into the pot with the broth mixture, whisking until thoroughly blended. Cover and simmer for 15 minutes, stirring several times.
  • Add salt, ground black pepper, lemon juice, Lemon White Balsamic Condimento, parsley and sour cream. Mix together and heat thoroughly over low heat for about 5 minutes. DO NOT BRING TO A BOIL.
  • Add cooked noodles to the soup and heat through. Serve immediately.
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