This a super easy, but fabulous soup. Lots of flavor and even better with some crusty, homemade bread. I combined a recipe from our Kurtti family cookbook (Hungarian Mushroom Soup by Rich and Julie Schaaff) and one that I found in the book Almost Amish by Nancy Sleeth. This soup works really well in a Dutch oven so that you can brown the mushrooms really good, which adds to the flavor. Dairy free milks and alternate thickeners work fine too. This is the only mushroom recipe my picky kids will eat because I chop the mushrooms really small.
Homemade Mushroom Soup
2 lbs. mushrooms, cleaned and sliced, or chopped finely in a food processor
1 small sweet onion, diced
1 T. butter
2 T. paprika (the smoked kind is better if you can find it, WinCo has a spicy one in their bulk section that is great too- just use a pinch if using the spicy!)
1 tsp. dill
1 T. balsamic vinegar or lemon juice
2 c. chicken or vegetable broth
1 c. milk with 2 T. flour whisked in
sour cream to garnish
Saute mushrooms and onions together with butter in your Dutch oven until browned. This will take a while to get all the moisture out of the mushrooms. Add paprika, dill and vinegar and stir on med/high heat. Add broth and simmer for 10 minutes. Add milk/flour mixture and simmer just until thickened. Serve with a dollop of sour cream if you like and your sourdough crusty bread.
