Hungarian Mushroom and Potato Soup
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1/2 pound mushrooms, sliced (use portobellos and shiitakes if they are available, or white mushrooms if not)
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 medium potatoes, peeled and diced
- 6 cups vegetable broth
- 2 teaspoons fresh dill or 3/4 teaspoon dried dill
- 1/2 cup chopped fresh parsley
- 1/4 cup sherry or Madeira
- 2 bay leaves
- 1/2 cup low-fat sour cream, plus additional for garnish
- Salt and freshly-ground black pepper, to taste
Directions
In a soup pot over medium-high heat, melt the butter, then sauté the onions, mushrooms, and paprika 5-10 minutes, or until the onions are translucent. Lower the heat, add the flour, and cook, stirring occasionally, 2-3 minutes. Add the potatoes, broth, dill, parsley, sherry or Madeira, and bay leaves. Over high heat, bring the mixture to a boil. Lower the heat, partially cover, and simmer gently 30-45 minutes. Remove soup from heat and add sour cream, whisking well to make sure that it is blended. Season with salt and pepper. Serve hot, garnished with a dollop of additional sour cream, if desired.