Recipe: Hungarian Mushroom and Potato Soup

HUNGARIAN MUSHROOM AND POTATO SOUP

"In Hungary, as in many European countries, gathering mushrooms is a hallowed autumn tradition. This hearty, flavorful recipe - with tender mushrooms saut ed to a golden brown with onions, paprika, and dill - makes a dream of a soup that evokes all the rich atmosphere of a Hungarian October. A hint of sherry and a dollop of sour cream make this an elegant soup perfect for guests."

2 tablespoons butter
1 medium onion, chopped
1/2 pound mushrooms, sliced--use portobellos and shiitakes if they are available, or white mushrooms if not
1 teaspoon paprika
2 tablespoons all-purpose flour
2 medium potatoes, peeled and diced
6 cups vegetable broth
2 teaspoons fresh dill, or 3/4 teaspoon dried
1/2 cup chopped fresh parsley
1/4 cup sherry or Madeira
2 bay leaves
1/2 cup low-fat sour cream, plus additional for garnish
Salt and freshly-ground black pepper, to taste

In a soup pot over medium-high heat, melt the butter, then saut the onions, mushrooms, and paprika 5-10 minutes, or until the onions are translucent.

Lower the heat, add the flour, and cook, stirring occasionally, 2-3 minutes.

Add the potatoes, broth, dill, parsley, sherry or Madeira, and bay leaves. Over high heat, bring the mixture to a boil. Lower the heat, partially cover, and simmer gently 30-45 minutes.

Remove soup from heat and add sour cream, whisking well to make sure that it is blended. Season with salt and pepper.

Serve hot, garnished with a dollop of additional sour cream, if desired.

Servings: 4-6
Adapted from source: The Potato Harvest Cookbook by Ashley Miller