Wild Mushroom Soup with Sherry
Ingredients
| 1 lb assorted mushrooms, coarsely chopped | ||
| 3 tbs butter | ||
| kosher salt and black pepper to taste | ||
| 1 tbs smoked paprika | ||
| 3 tbs flour | ||
| 3 cups beef broth | ||
| 3 cups milk | ||
| 2 egg yolks | ||
| 1/2 cup sour cream | ||
| 2-3 tbs dry sherry |
Paprika and sour cream are Hungarian touches in this wonderfully colored mushroom soup. A combination of wild mushrooms, egg yolks, butter and sherry make it very rich.
- Heat the butter in a large saucepan.
- Add the mushrooms and cook over medium heat until they are lightly browned, but not soft.
- Season with salt and pepper, then stir in the paprika.
- Sprinkle with flour and stir until it is well mixed.
- Add the broth gradually and cook, stirring until the soup thickens slightly.
- Add the milk and simmer for 10 minutes.
- Taste and adjust seasoning if desired.
- Remove from the heat.
- Beat the egg yolks in a bowl, then add the sour cream and make a smooth mixture.
- Stir the mixture carefully into the soup and reheat it gently.
- Do not let it boil or the eggs will scramble.
- Stir in the sherry and serve.
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