Polish mushroom soup
Recipe by Zachary Moore
12 ounces fresh white mushrooms
8 ounces fresh portabella mushrooms
2 ounces fresh shiitake mushrooms (optional)
1 large onion
4 tablespoons butter
juice of 1/2 lemon
1/4 cup water
6 cups chicken broth
1 cup sour cream
3 tablespoons flour
salt and pepper to taste
1/4 cup fresh dill, chopped
1. Wash and slice fresh mushrooms. Coursely chop half of them.
2. Sauté onions in butter over medium heat for 5-7 minutes until softened, add mushrooms and sauté for another 15 minutes.
3. Add lemon juice and water and cook covered for another an additional 5 minutes.
4. Transfer mushrooms to a soup pot, add the broth, and bring to a low simmer.
5. Blend the sour cream with the flour and mix well.
6. Gradually add 1 cup of the hot soup to the sour cream and mix until smooth.
7. Pour the sour cream mixture slowly to the pot, stirring constantly.
8. Simmer for five minutes, stirring occasionally. Add salt and pepper as desired.
9. Serve garnished with chopped dill.
January 03, 2014 17:17
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