Cream of Mushroom Soup
This simple recipe works with both wild mushrooms or domestic buttons. It may seem wasteful to use expensive mushrooms in soup, but it's a great way of stretching the expense and still maintaining deep, enticing flavors.
3 tablespoons butter
1 onion, finely chopped
24 ounces
mushrooms (such as button, shiitake, cremini, porcini) coarsely chopped or 24 ounces
mushrooms (such as button, shiitake, cremini, porcini) coarsely chopped
1/3 cup unbleached all-purpose flour
3 cups
vegetable broth or 3 cups
chicken broth 2 cups milk
1/2 cup sour cream
2 to 3 tablespoons chopped fresh parsley
1 teaspoon
paprika salt freshly ground
black pepper Melt the butter in a large saucepan over medium heat. Add the onion and mushrooms and cook, stirring occasionally, for 7 minutes, or until very soft.
Sprinkle with the flour. Cook, stirring frequently, for 3 minutes. Gradually add the broth and simmer, stirring occasionally, for 5 minutes or until the soup thickens.
Add the milk, sour cream, parsley, and paprika. Cook, stirring occasionally, for 3 minutes, or until heated through. Season with salt and pepper to taste.
A combination of mushrooms works well. I like shiitakes mixed with regular button mushrooms. Or, when wild mushrooms are available, consider a combination of the somewhat mild chanterelles with a porcini or other full-flavored mushroom.
