If you are looking for a soup to warm you up on a cool winter day, give this a try. This soup uses both “hot” and “sweet” Hungarian paprika. You may have to shop around to find the “hot” Hungarian paprika, or order online. This soup also calls for 10 cups of sliced mushrooms, these cook down so make sure you use the entire amount. We love to eat this with warm sourdough bread. Enjoy!
- 6 shallots, sliced thin
- 1/2 cup unsalted butter
- 3 tablespoons hot paprika
- 3 tablespoon sweet paprika
- 3 tablespoon all-purpose flour
- 2 quarts low-sodium chicken broth
- 10 cups mushrooms, sliced
- 3 cups sour cream
- 1/3 cup fresh dill, chopped
- In a large Dutch oven cook the shallots in the butter over medium heat stirring until they are softened, stir in the paprikas, and reduce heat to low.
- Stir in the flour and cook the roux, stirring, for 3 minutes.
- Add the broth and mushrooms, stir to combine. Increase the heat, and bring the mixture to a boil, stirring occasionally, boil for 20 minutes.
- Reduce the heat and add the sour cream, 1/2 cup at a time, stirring well after each addition.
- Add the dill and salt and pepper to taste, heat the soup over low heat, stirring until it is heated through.
Once you add the sour cream do not let the soup come to a boil.
You may need to adjust the amount of the "hot" Hungarian paprika, it can be a little HOT!