Serves: 6-8
Ingredients:
- 2 tbsp butter
- 2 white onions, quartered lengthwise and cut into ⅜- to ½-inch thick slices
- 1 lb mushrooms, cleaned and cut into ⅜-inch slices
- 1 cup beef (or other) stock
- 1 ½ tbsp Hungarian paprika
- ¼ cup red wine
- 4 tbsp flour
- 3 tbsp butter
- ½ cup cream
- 1 ½ cup milk
- 2 tsp dill weed, chopped fine
- ¼ cup lemon juice
- ⅔ cup sour cream
- Freshly ground black pepper
- 1 tsp salt
- 4-5 tsp olive oil
- ½ tsp Hungarian paprika
Preparation:
- In a 4-qt saucepan, melt 2 tbsp butter
- Add the onions and sweat them over a medium-low heat for 5-6 minutes, stirring often
- Add the mushrooms, stock, paprika, and wine to the onions, mixing well
- Cover and set to simmer
- In a saucier or 1 qt saucepan, melt the 3 tbsp butter over medium heat
- Add the flour and whisk together to form a roux, then cook slowly until the roux gives off a nutty aroma (about 2-3 minutes)
- Add the cream and milk to the roux, whisking to keep the mixture smooth
- Set over a medium-low heat, stirring frequently, until it starts to thicken (about 10 minutes—do not let it boil)
- Add the cream/milk mixture to the mushrooms/onions
- Add the chopped dill weed, lemon juice, sour cream, salt, and pepper
- Set to simmer for 10 minutes, minimum
- Taste and adjust the salt/pepper/dill as needed
- In a small metal measuring cup, mix the olive oil and ½ tsp paprika together and warm over a low heat
- Serve the soup in small bowls and drizzle with a few drops of the olive oil
Notes:
- Mushrooms can be white or crimini.
- Stock can be beef, chicken, or vegetable, but the salt content should be low to non-existent. If you only have salted broth, compensate by adjusting the salt added at the end of cooking.
- Spanish paprika is smokier than Hungarian, but can be used if that’s the flavor you want.
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