This mushroom soup is based on the classic Paprikash flavor that comes from paprika, dill and sour cream. I feel a key factor in the flavor and richness of this soup, in addition to the mushrooms and spices, is the depth of the roux you create. Many recipes call for a roux, ie butter and flour cooked for a few minutes before milk or stock is added. You can greatly enhance the flavor of the soup by spending more time browning the roux to a deep, almost chocolate color, before adding, in this case, the milk. This recipe creates a very rich soup, which I don't typically garnish, However, some sour cream, dill fronds or chopped parsley would make a great garnish.
5 tablespoons butter
1 medium onion, finely chopped
1 ½ to 2 pounds chopped mixed mushrooms, including button, cremini, oyster, trumpet etc
2 tablespoons chopped fresh dill
2 tablespoons sweet Hungarian paprika
3 tablespoons flour
¾ cup whole milk
4 cups chicken stock
2 tablespoons dark soy sauce
¾ cup sour cream
Salt and pepper
1. Heat 2 tbsp butter and several drizzles of oil in a large skillet over medium heat; add the onions and sauté 3 -4 minutes until they begin to soften, without browning.
2. Add mushrooms and sweat 3 minutes; add dill and paprika and continue to cook until mushrooms have given off their liquid. Remove from heat.
3. In a separate large sauce pan, heat remaining 3 tbsp butter over medium heat until foaming. Add flour and whisk to a uniform paste (roux). Continue to cook and whisk until roux darkens to the color of a chocolate brown/nut brown ale, about 6 – 8 minutes.
4. Slowly whisk in the milk until combined. Simmer until thickened, the slowly add stock and soy sauce.
5. Add reserved mushroom mixture and any accumulated juices. Bring to a slow simmer and let thicken, 15 – 20 minutes.
6. Remove from heat and stir in sour cream. Season to taste with salt and pepper.
7. Serve as is or garnished with dill and sour cream.