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
1/3 cup unbleached all-purpose flour
3 cups vegetable broth or 3 cups chicken broth powder
2 cups milk
1/2 cup sour cream
2 to 3 tablespoons chopped fresh parsley
1 teaspoon paprika
 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.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 20 min

Servings: 6

Recipe By: Jesse Ziff Cool

From:  Your Organic Kitchen
Used with permission of Rodale

Chef Suggestions
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.