Samantha Denton
Mushroom Soup
a mushroom soup with beef broth, sherry, and smoked paprika, finished with lemon juice and parsley.
Ingredients
ingredients
- 1–2 lbs mushrooms
- 1 onion, medium
- 4 garlic cloves
- olive oil, for sautéing
- 4 Tbsp butter
- 2–3 Tbsp flour
- 1 tsp smoked paprika
- black pepper (to taste)
- 1/3 cup sherry wine
- 8 cups beef broth
- 3–4 sprigs fresh thyme
- 4–6 splashes Worcestershire sauce
- 1/2-1 lemon juice
- salt (to taste)
- fresh parsley
topping
- sour cream
- chili oil
- fresh parsley
Method
- 1
Heat olive oil in a large pot over medium heat. Add diced onion and cook about 5 minutes.
- 2
Stir in garlic and cook for 30 seconds, just until fragrant.
- 3
Add sliced mushrooms and cook over medium high heat until they begin to brown.
- 4
Add butter, then sprinkle in flour, smoked paprika, and black pepper. Stir well and sauté for 1–2 minutes to coat everything and cook out the raw flour.
- 5
Pour in sherry wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 1–2 minutes.
- 6
Add beef broth, thyme sprigs, and Worcestershire sauce. Bring to a gentle simmer and cook for 20–30 minutes.
- 7
Remove thyme sprigs. Add lemon juice to brighten. Taste and adjust salt and pepper. Stir in chopped parsley.
- 8
Serve and top with sour cream, fresh parsley, and chili oil (optional).