Wine Cap Mushroom Soup

Wine Cap Mushroom Soup

Serves 6

Versatile Wine Cap mushrooms adapt well to this Hungarian Wild Mushroom Soup recipe. Heartwarming comfort food, perfect fare for a cool spring (or fall) evening.

2 Tbsp. butter
1 c. chopped onion
½ c. chopped leek
2 tsp minced garlic
2 lbs. chopped Wine Cap mushrooms
1 tsp. salt
1 tsp. paprika
3 Tbsp. fresh dill
2 tsp. fresh lemon juice
3 Tbsp. flour
2 c. vegetable stock
1 c. milk (coconut milk may be substituted)
½ c. creme fraiche
salt and pepper, to taste

In stock pot, melt butter over medium heat. Add onion, leek, and garlic and saute for 5 minutes, or until onions are tender but not brown. Add mushrooms, salt, paprika, and 2 Tbsp. of the dill (reserve 1 Tbsp. for garnish). Stir well. Bring to a slow simmer, cover and cook for 10 minutes. Remove lid, stir, and then let simmer uncovered for another 5-7 minutes.

Stir in lemon juice. Sprinkle flour over mixture, and simmer while stirring constantly for another 5 minutes. Add stock, cover and cook for 10 minutes, stirring often. Add milk and black pepper to taste. Turn heat to low, and whisk in creme fraiche a small amount at a time. Add salt to taste. Serve in bowls and garnish with remaining dill. Enjoy!