Waiter, There are Fungi in My Soup!
This recipe from Eating Well is a hearty, earthy mushroom soup — great for Fall and Winter. Yep… I know it’s now summer, but I like my ‘shrooms any time of year!
I see one of the Usual Suspects vehemently disagreeing with me in 3… 2… 1…
Anyhoo, recipe below the stove shot:
- 1 tablespoon EVOO
- 1 1/2 pounds mushrooms, thinly sliced (the fresh-ish ones found already sliced in the store are fine… Yep… those cartons)
- 1 medium onion, diced
- 3 tablespoons all-purpose flour
- 2 tablespoons paprika, preferably Hungarian
- 2 tablespoons dried dill
- 4 cups mushroom broth or reduced-sodium beef broth
- 2 cups low-fat milk (best if you go for cow’s milk here)
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
- 1/2 cup reduced-fat sour cream
- 3/4 teaspoon salt
- Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.
- Reduce heat to medium and cook, making sure to stir frequently, until the mushrooms are very soft (about 3 minutes more). Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes, then cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender (about 5 minutes). Remove from heat and stir in the sour cream and salt.
Can be covered and refrigerated for up to two days; reheat over low flame (It seemed to last fine for a little longer length of time in our fridge).
Here’s a shot of the finished soup closer up. You might find some graininess/white flecks in the soup pictured below, as I tried to use soy milk in this batch.
I will definitely make this recipe again, but later in the year. Next time, I’ll go for low-fat cow’s milk, and have Dan drink the rest. I have some lactose intolerance, but it is nothing Lactaid tablets can’t handle. Also, I couldn’t find Hungarian paprika at the Giant Dan and I usually frequent; we went with smoked paprika instead. According to Cooking Well, the Hungarian paprika gave a fuller, richer flavor. The smoked paprika I used gave a more smoky character to the soup (naturally).