The perfect solution to a chilly day. Any variety of mushroom will work, just be sure to saute them well to bring out all of their flavor.
Serves 4
4 tablespoons unsalted butter
2 cups chopped onions (I use frozen)
2 pound mushrooms, sliced
2 teaspoons sweet Hungarian paprika
3 cups chicken or vegetable stock
½ cup Spanish Oloroso sherry
1 teaspoon each fresh thyme and rosemary, finely chopped
1 cup whole milk
2 tablespoons potato starch
⅓ cup sour cream
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon lemon juice
1 tablespoon honey
Heat the butter in a dutch oven and add the onions and mushrooms, saute for about 10 minutes or until they are lightly golden brown and all of the liquid has evaporated
Add the paprika and stir until fragrant
Add the chicken stock, herbs and sherry and bring to a simmer
Whisk the potato starch into the milk, there should be no lumps
Add a bit of the stock to the milk mixture and stir, then add that mixture into the soup
Gently simmer the soup just until it thickens
Remove from the heat and add the sour cream, salt, pepper, lemon juice and honey
Ladle in warm bowls and garnish with fresh herbs
Snow day harvest