I found this recipe in a Popular Kitchen magazine that is published by Hobby Farms magazine. If you like mushrooms, this rich and creamy soup is for you. I made it a couple of nights ago when we had that cold rainy weather here. I changed the original recipe a little bit for our taste.
- 1 medium Onion, chopped
- 2 Garlic Cloves, peeled and pressed
- 4 tablespoon Butter
- 2 pounds Mushrooms, sliced (I used a mixture of Baby Portobello, White Mushrooms and Shiitake) Don’t use the shiitake stems they are too woody.
- 2 teaspoons dried Dill Weed
- 1 tablespoon Paprika ( I used Smoked Paprika)
- 1/2 teaspoon Ginger Powder or 1 teaspoon fresh grated Ginger
- 2 tablespoons Soy Sauce
- 1 quart Vegetable Stock
- 1 cup Milk
- 3 tablespoons All Purpose flour or Wondra
- Sea Salt and Pepper to taste
- 2 tablespoons fresh chopped Parsley or 1 tablespoon dried Parsley
- 1/2 cup Sour Cream or Greek Yogurt
Over medium heat and in a medium stockpot, sweat the onions and garlic until tender. Add mushrooms, dill, paprika, ginger, soy sauce, and vegetable stock. Simmer until the mushrooms release their liquid about 15 minutes. In a small bowl, whisk milk and flour together. Allow to sit at room temperature as the mushrooms cooks. Slowly add a 1/2 cup of the hot broth to milk and flour mixture. If using dried parsley add it now. Whisk together to temper the milk mixture then add to the stockpot. Cover and simmer for 20 minutes. Add sour cream and fresh parsley just before serving.