Our favorite go-to soup for the fall season when shitakes and other mushrooms varieties are at their best at farmers markets and supermarkets. If you can find the nutty, woodsy saffron-hued chanterelles from the Pacific Northwest, throw some of those is for added flavor.
12-16 oz. fresh mushrooms (a combination of white, baby bella, shitakes, chanterelles are best) stems removed as needed and sliced
2 C chopped onion
4 T butter
3 T flour
1 T fresh dill, chopped (or 2 t dried)
1 T Hungarian sweet paprika
1 T Tamari sauce
2-3 C chicken broth (can substitute vegetable or mushroom broth)
1 C milk
2 t lemon juice
½ C sour cream
¼ C fresh parsley, for garnish (optional)
salt and pepper to taste
Sauté the onions in butter until soft, add mushrooms, cover and simmer 15 minutes. Add dill, paprika, and flour. Stir thoroughly; add milk when mushroom mixture thickens. Add broth, tamari, lemon juice. Cover lightly and simmer 15-20 minutes. Just before serving, add sour cream and more dill, if desired. Garnish with parsley. Serves 4-6.