Wild Mushroom Soup Recipe

• 2 quarts water
• 3 Tbsp beef base (e.g. Better Than Bouillon)
• 1 Tbsp Worcestershire Sauce
• 1 (or more) tsp Tabasco
• 8 Tbs butter
• 1 cup chopped onion
• 1 Tbsp chopped, fresh garlic
• 1/2 tsp Sea Salt
• 2 Cups finely chopped mixed domestic mushrooms (e.g. Portabella, Crimini, and/or plain white mushrooms)
• 2 Cups coarsly chopped mixed wild mushrooms (e.g. Shitaki, Oyster, Morels, Chanterelles, or whatever you can find at Whole Foods)
• 1 Tbs fresh dill
• 2 Tbsp paprika
• 1/8 tsp pepper
• 1/4 cup flour
• 2 cups heavy cream
• 3/8 cups real sour cream or whole milk plain yogurt
• 1 Tbsp lemon juice
• 1 Tbsp soy sauce

1. Stock: Boil water and stir in beef base, Worcestershire and Tabasco sauces, simmer.
2. In a large sauce pan, saute onions, garlic, and salt in 3 Tbsp butter until onion is tender.
3. Stir in mushrooms, paprika, and pepper and saute until mushrooms begin cooking down (about 5-10 minutes).
4. Add enough beef stock to cover mushrooms.
5. Cover and simmer for ten minutes.
6. Meanwhile, in another saucepan, melt remaining 5 Tbsp.
7. butter over low heat.
8. Whisk in flour and cook until smooth, stirring constantly, approximately one minute.
9. Add cream and continue to cook over low heat, stirring frequently, for 8-10 minutes.
10. Add cream mixture and remaining stock to mushroom mixture.
11. Stir in sour cream, lemon juice, soy sauce, and add dill.
12. Simmer for 45 minutes - 1 hour.
13. Soup is better if made the day before and refrigerated over night.
14. Makes 8 cups.

water, beef base, worcestershire sauce, butter, onion, garlic, salt, mixed domestic mushrooms, mushrooms, dill, paprika, pepper, flour, heavy cream, sour cream, lemon juice, soy sauce

Taken from cookeatshare.com/recipes/wild-mushroom-soup-256 (may not work)