Soup is my go-to meal both for weeknight dinners and for feeding a crowd. This foolproof recipe serves 4–6 (depending on whether you have teenage boys in the household!) but can easily be doubled or tripled. If desired, adapt for (or keep warm in) a slow cooker—so you can prepare earlier in the day and not be frazzled at mealtime.
I have never had this soup turn out less than spectacular. For a special treat, mix in some shiitake or oyster mushrooms with the domestic mushrooms. When we lived in Wilmore, Kentucky, a neighbor grew and sold exotic mushrooms on a small scale and kept me supplied. Talk about local—and fresh!
4 Tbs. butter, divided
1 c. chopped onion
¼ tsp. salt
¾ lb. mushrooms, sliced—use several varieties, if available
1 Tbs. minced fresh dill weed, or 1 tsp. dried
2 c. chicken or vegetable broth, divided
1 Tbs. tamari (or soy) sauce
1 Tbs. sweet Hungarian paprika (or regular paprika)
3 Tbs. all-purpose flour
1 c. milk
2 tsp. lemon juice
Salt and freshly ground pepper to taste
For garnish: ½ c. sour cream plus extra dill weed
In a medium saucepan, sauté onion in 2 Tbs. butter until translucent. Sprinkle lightly with salt. Add mushrooms, dill weed, ½ c. broth, tamari sauce, and paprika. Cover saucepan and simmer for 15 minutes.
Heat remaining 2 Tbs. butter in a soup pot. Whisk in flour and cook, stirring, until the mixture bubbles. Add milk and whisk vigorously to blend well. Return to moderate heat and continue to whisk until sauce is thickened and smooth, about 5 minutes.
Stir in the mushroom mixture and remaining broth. Cover pot and simmer for 10 to 15 minutes.
Just before serving, add lemon juice, salt, and pepper to taste. Garnish each bowl with a generous spoonful of sour cream and a sprinkle of extra dill weed.
*Feature image c/o stock.xchng