Creamy Mushroom Ravioli Soup
Creamy, tangy mushroom soup is loaded up with mushroom-stuffed ravioli for a decadent, filling, and delicious soup that is a full meal in a bowl!
Servings: 6
Calories: 202kcal
Ingredients
- ¼ cup butter
- 2 cups yellow onion diced
- 8 ounces fresh mushrooms washed and sliced (400-450 grams)
- 3 tablespoons all-purpose flour
- 3 cups chicken broth or vegetable broth
- 2 tablespoons soy sauce
- 3 teaspoons paprika
- 1 tablespoon dill weed dried
- mushroom ravioli fresh or frozen
- 1½ cups whole milk
- ½ cup sour cream
- 2 tablespoons fresh sage chopped finely
- ground black pepper to taste
Instructions
- Melt the butter in a large lidded saucepan or Dutch oven over medium heat. Add in the onions, then cook and stir until softened, about 10-15 minutes.
- Add the mushrooms and sauté for 5-7 minutes, until the mushrooms are nice and golden brown, but not crispy. Sprinkle the flour over the mushroom mixture and stir well to coat.
- Stir in the chicken or vegetable broth, soy sauce, paprika, and dill; reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally, until it thickens.
- Stir in the milk, then the ravioli. Cover and simmer on low heat for 5-7 more minutes, stirring occasionally, until the ravioli is cooked.
- Stir in the sour cream and sage; stir gently until mixed throughout the soup. Add salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition
Calories: 202kcal | Carbohydrates: 15g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 866mg | Potassium: 385mg | Fiber: 2g | Sugar: 7g | Vitamin A: 956IU | Vitamin C: 5mg | Calcium: 132mg | Iron: 1mg