From Jesse Cool

This simple recipe works with both wild mushrooms and domestic buttons. At my restaurants we are lucky enough to know a few local mushroom foragers who bring us treasures through the back door of our kitchens. It may seem wasteful to use expensive mushrooms in soup, but it’s a great way of stretching the expense while still maintaining deep, enticing flavors.

3 tablespoons organic butter
1 organic onion, finely chopped
24 ounces mushrooms (such as button, shiitake, cremini, and porcini), coarsley chopped
1/3 cup unbleached all-purpose flour
3 cups organic vegetable or chicken broth
2 cups organic milk
1/2 cup organic sour cream
2-3 tablespoons chopped fresh parsley
1 teaspoon paprika
Salt
Freshly ground black pepper

Melt the butter in a large saucepan over medium heat. Add the onion and mushrooms and cook, stirring occasionally, for 7 minutes, or until very soft.

Sprinkle with the flour. Cook, stirring frequently, for 3 minutes. Gradually add the broth and simmer, stirring occasionally, for 5 minutes, or until the soup thickens.

Add the milk, sour cream, parsley, and paprika. Cook, stirring occasionally, for 3 minutes, or until heated through. Season with salt and pepper to taste.

Makes 6 servings

Kitchen Tip: A combination of mushrooms works well. I like shiitakes mixed with regular button mushrooms. Or, when wild mushrooms are available, consider a combination of the somewhat mild chanterelles with a porcini or other full-flavored mushroom.
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Image Credit: Shiitake © Ron Chapple Studios | Dreamstime.com
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