Mushroom and Potato Soup

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Mushroom and Potato Soup

 

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 saute the onions,

mushrooms, and paprika 5 to10 minutes, or until the onions are translucent.

Lower the heat, add the flour, and cook, stirring occasionally, 2 to 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 to 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.

Makes 4 to 6 servings.