Description

The perfect soup for the cooler weather. In less than an hour, you can enjoy this thick, creamy soup. Serve it with a hearty bread and a salad.

Ingredients

• 2 lb. whole cremini mushrooms, trimmed and sliced*
• 4 T. salted butter
• 1 yellow onion, peeled and finely chopped
• 1 T. Hungarian sweet paprika
• 1/3 c. dry sherry or dry white wine
• 4 c. vegetable broth (or chicken or mushroom broth)
• 1 T. Worcestershire sauce
• 1 T. lemon juice
• 1 t. salt
• 1 1/2 c. half and half
• 2 T. corn starch
• 1 c. sour cream
• a handful of fresh dill, snipped

Steps

1. Heat a Dutch oven or large soup pot over medium-high heat.
2. Working in batches to not crowd the pot, add the mushrooms to the pot; sauté, stirring occasionally, until mushrooms begin to release their moisture and start to brown. You'll get some nice browning on the bottom of the pot which will become great flavor in the soup, but don't allow it to burn. Transfer the mushrooms to a platter; set aside.
3. In the same pot, melt the butter; saute the onion for several minutes until it starts to soften. Add the paprika; cook, stirring almost constantly, for 1-2 minutes.