Country mushroom and sour cream soup from Twelve Months of Monastery Soups: International Favorites (page 32) by Brother Victor Antoine D'Avial-Latourrette

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Notes about this recipe

  • IowanCorn on April 01, 2026

    Extremely good, the vegetables really pop in this soup. The sour cream does break when you first add it, but the further cooking does smooth things out. It's rich and flavorful.

  • clcorbi on November 18, 2016

    Delicious, easy, and comforting. The sour cream does tend to separate a little but re-integrates just fine once heated. We used all broth rather than water/bouillon cube combo. I would definitely make this soup again.

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