Wild Mushroom Soup with Sherry

  • 30 mins
  • 10 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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