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6 whole shallots, sliced thin
Melt butter in large soup pot over medium heat.
Add shallots & sauté until softened.
Stir in both paprikas; reduce heat to low.
Stir in flour; cook roux, stirring 3 minutes.
Stir in broth and mushrooms.
Bring to a boil, stirring occasionally. Boil 20 minutes.
Add sour cream, 1/2 cup at a time; stir well after each 1/2 cup.
Reduce heat to low. Add dill, salt, pepper. DO NOT BOIL AT THIS POINT!
Poster's Notes:
Posted by Francine Earle
Nutritional Info Per Serving: N/A
1 cup butter, sweet
3 tbsp. hot paprika
3 tbsp. sweet paprika
6 tbsp. flour
5 cups vegetable broth
10 cups sliced mushrooms
4 cups sour cream
1/3 cup chopped fresh dill
If anyone is looking for an unbelievably delicious mushroom soup, and doesn't care about the calories (and I mean, doesn't care), this recipe is a treasure. The first time I made this, I had a crowd over for dinner & people were not only asking for the recipe, they were asking for some to take home! Also, I have frozen this successfully. (originally from Gourmet magazine, I have never found it on their internet archives)