Boy this soup is GOOD! It only uses a few ingredients and just takes a couple hours to simmer. If you like mushrooms with a bite of paprika, this soup is must try. This is my version and here’s how you make it:
- 1 tablespoon extra virgin olive oil
- 5 tablespoons butter
- 2 cloves of minced garlic
- 1 large onion diced
- 12oz mushrooms chopped (your choice- I used white button mushrooms)
- 2 teaspoons dried dill or 4 teaspoons fresh dill
- 1/4 cup Madeira wine or Sherry (optional)
- 2 tablespoons Paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons flour
- 1 cup whole milk
- 2 cups broth (chicken, beef or vegetable)
- 1 tablespoon soy sauce
- 1/2 cup sour cream
- Sour Cream
Chop up your onions and garlic. I was able to use my new Gemco Spice of Life chopper and it actually worked pretty well. It makes a good dice and no tears from the onions- can’t beat that.
Dice up your mushrooms. Once again… Gemco chopper to the rescue.
Next add 1 tablespoon olive oil and 2 tablespoons of butter to a medium pan and sauté the onions till they start to turn a golden color. Then add your garlic and sauté for another 2 minutes till fragrant. Add your mushrooms and sauté for additional 3 minutes and then add in 1/4 cup of Maderia wine or Sherry and reduce another 2-3 minutes. (This is optional, but it adds a great earthy flavor)
Once reduced add the paprika, dill, salt, pepper and you’ll have something looking similar to this. Remove from heat and set aside.
If you have slow cooker that is stovetop friendly, or if you’re unsure use another pan to make the roux. Melt the remaining butter with 2 tablespoons of flour until smooth and beginning to brown. Cook it low and slow which will take a few minutes to turn brown. Be careful not to burn it.
Now add soy sauce, milk and the broth and mix till smooth. Add the mushroom mixture and continue blending while bringing to a slow boil.
Move to your slow cooker and cook on low for 2-4 hours on simmer. Be sure to simmer it. You don’t want a rapid boil, just a slow simmer with just a few bubbles coming up. (This is why I like using slow cookers as you can control the tempature- see my previous post on Slow Cookers vs. Crockpots) Mix occasionally.
It should start turning darker and begin to look like this. The smell will be amazing, but we’re not done yet.
Next, turn off the heat and stir in the sour cream and mix until blended. Adjust any seasonings you may desire. Serve with chopped parsley and additional sour cream.
If you’ve made this, I’d love to hear your feedback.
Jeff- The Thrift Store Collector