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This classic soup is a wonderful preparation of wild mushrooms. Their flavor reigns in every rich bite, and the large mushroom pieces are deliciously meaty.
2 Tbsp butter
1 cup chopped onion
1/2 cup chopped leek
2 tsp minced garlic
2 lbs cleaned, roughly sliced wild mushrooms
1 tsp kosher salt
1 Tbsp paprika
3 Tbsp fresh dill weed, chopped
2 tsp fresh lemon juice
3 Tbsp flour
2 cups low-sodium chicken or vegetable stock
1 cup milk
Black pepper, freshly ground
1/2 cup crème fraîche or sour cream
Parsley, roughly chopped for garnish
1. In a 6-quart stockpot, melt butter over medium heat. Add onion, leek and garlic. Sauté for 5 minutes or until onions are translucent but not browned. Add mushrooms, salt, paprika and 2 tablespoons of the dill. Stir well. Bring to a slow simmer, cover and cook for 10 minutes. Remove the lid, stir and simmer uncovered for an additional 5 to 7 minutes. Stir in lemon juice.
2. Sprinkle flour evenly over mixture. Simmer while stirring continuously for another 5 minutes. Add stock,
cover and cook for 10 minutes, stirring often. Add milk and black pepper to taste and turn the heat to low. Whisk in crème fraîche, a little at a time. Be careful not to boil the soup from this point on. Add salt to taste. Ladle into bowls, top with parsley and reserved dill, and serve.
Makes 6 servings
Recipe by Nathaniel Price
Knock Knock Knock and Dove Vivi, 2727 NE Glisan St.
Pair with a Rhone-style white, which has an intense mineral aspect that will emphasize the wild flavor of the mushrooms. Serve cool, not cold.
Recommendation: 2008 Andrew Rich, Roussanne, Columbia Valley
Pairing by Sandy Thompson, Mt. Tabor Fine Wines, 4316 SE Hawthorne Blvd.
Photo by Leah Harb