• 6 whole shallots,finely sliced
• 1 cup butter, unsalted
• 3 tablespoons hot paprika
• 3 tablespoons sweet paprika
• 6 tablespoons flour
• 5 cups vegetable broth
• 10 cups sliced mushrooms
• 3 - 4 cups sour cream
• 1/4 cup chopped fresh dill

Method

Melt butter in large soup pot over medium heat. Stir in shallots and cook until soft and translucent. Do not allow to caramelize. Lower heat and stir in hot and sweet paprika. When paprika is blended with the shallots, stir in flour.  Cook, stirring, for no more than three minutes.

Stir in broth & mushrooms. Raise heat and bring to a boil, stirring occasionally. Allow to boil for twenty minutes.

Lower heat.  When boiling settles into a low simmer, slowly stir in the sour cream, 1⁄2 cup at a time, blending well after each addition.  Add dill, salt, pepper. Enjoy!

Serves: 4 - 6

Contributor: Raquel Rubin

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