Christmas Eve Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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This creamy soup is a part of Christmas Eve dinner but it's comforting and delicious anytime in the winter months. Ingredients:
1 handful dried mushrooms(porcini,shitake,etc.-whatever you like and can find) soaked in enough water to cover until soft |
1 lb. fresh button mushrooms,thinly sliced |
2 cloves garlic,finely chopped |
1/2 c butter |
3/4 c flour |
1-1/2 c milk |
4 c sour cream |
3 tbs white vinegar |
2 tbs sugar |
2 c water |
1-2 tsp. salt |
1-2 tsp. fresh ground pepper |
Directions:
1. Drain dried mushrooms,reserving soaking water in measuring cup so you know how much you have. Coarsely chop the dried mushrooms. Pour soaking liquid in a large pot,and add enough water to equal 2 qts. altogether. Add to the pot,dried mushrooms,fresh mushrooms and garlic and cook till mushrooms are soft. Reduce heat to simmer.
2. While mushrooms are simmering,melt butter in med. saucepan. Add flour and stir till mixture is golden. Drizzle water into flour mixture,stirring constantly until thickened and smooth. Add this mixture to simmering mushrooms Stir well and continue simmer,stirring often every so often. Cook on low for 1 hour.
3. In small bowl,combine milk and sour cream and mix till smooth. Turn the heat off,let soup cool down a bit if it was bubbling,then slowly stir sour cream mixture into soup. Add approximately 3 Tbs. of white vinegar(more or less,to taste)and then season soup with sugar,salt and pepper to taste.
4. Serve or keep warm on very low heat.
5. Note: Some of the sour cream mixture will break into tiny bits if the soup is really hot when it is added. This doesn't affect the flavor which is delicious. Sometimes this will happen anyway,no matter how careful,so don't worry,just enjoy the soup!
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