Recipe: Hungarian Mushroom Soup

Hungarian Mushroom Soup
rec.food.cooking: JLove98905
Yield: 8 cups

Here is a really incredible recipe for Hungarian Mushroom Soup (a sherry and cream based mushroom soup). It's fairly easy, too. This makes a lot of soup.

4 tbsp butter, unsalted
2 cups onion -- diced
2 lb mushroom -- sliced
1 1/2 cups sherry (cooking sherry is fine)
6 tbsp butter, unsalted
6 tbsp flour, all-purpose
4 cups milk, whole (divided into 3 cups and 1 cup)
2 cups sour cream
1 1/2 tsp Hungarian paprika
1 tsp salt
1 tsp dill weed
1/2 tsp ground black pepper

Saute the onions and mushrooms in the butter in a large saute pan until the onions are translucent. Add the wine and cook until the alcohol has boiled off, about 5 minutes. Remove from the heat and set aside.

In a 3 quart saucepan, over low heat, blend the flour and butter into a roux, stirring constantly for 4-5 minutes. Add 3 cups milk, continue whisking, and increase heat to medium. Cook until mixture thickens, whisking occasionally.

Whisk the mushroom/onion mixture into the milk mixture. Then add the sour cream and 1 cup milk, and seasonings, simmer over low heat for 10 minutes or until flavors are blended.