I scored some fabulous Fall mushrooms at the farmer’s market – a beautiful mixture of chanterelles, hen of the woods, and shiitake. Make this delicious soup with two to three different types of mushrooms. Use a good paprika for this dish, like Penzy’s Hungarian Sweet Style Paprika.
Recipe
1/4 c. olive oil
2 medium yellow onions, chopped
2 lbs. mixed mushrooms, thinly sliced (I used 1 lb. chanterelles and 1/2 lb. each of hen of the woods and shiitake)
4 c. vegetable stock
2 T. Tamari soy sauce
2-1/2 T. Hungarian paprika (yes, tablespoons!)
1 T. dried dill
3/4 tsp. freshly ground black pepper
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
3 T. butter
1/3 c. flour
2 c. almond milk (or milk of your choice)
1 c. sour cream
1 T. lemon juice
1/4 c. fresh dill, finely chopped
2 tsp. kosher salt
Heat the oil in a Dutch oven over medium heat. Add the onion and sauté 10 minutes, stirring frequently. Stir in the mushrooms and cook for 10-15 minutes until they soften. Add 1 cup of the vegetable stock, paprika, dried dill, pepper, thyme, marjoram and soy sauce. Cook over medium-low heat for 15 minutes.
Meanwhile, melt the butter in a saucepan over medium heat until melted. Add the flour a little at a time, whisking constantly for 3 minutes. Gradually add the almond milk and continue cooking until the mixture thickens, stirring occasionally, about 5 minutes. Add to the mushrooms and stir to combine. Stir in the remaining 3 cups of vegetable stock and the lemon juice. Cover and simmer over low heat for 15 minutes. Remove from the heat and stir in the sour cream, salt and fresh dill. Serve with a crusty baguette.
— inspired by Adventures in Cooking recipe