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

Olive oil

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.