A few years back my mom gave me a booklet entirely on soups, knowing my penchant for meals in a bowl. I've made a few of them over the years but this one was called into being by a recent late spring cold. There's nothing better when you're feeling down than a warm bowl of homemade soup.
Of course, I was tempted by the old tried-and-true Chicken Noodle, but I gave this one a whirl and I was very happy I did. Same homemade flavors, hearty and soulful.
It also took about 45 min., just about the limits of energy when you're feeling down and out. Of course, it also helped that it was raining cats and dogs outside, another perfect excuse for making soup.
Time: 45 min.
2 lb. sliced assorted mushrooms (button, crimini, and shiitake all work here. I also used dried porcini mushrooms, see note below about rehydrating them)
1 cup onion minced
2 garlic cloves
2 tablespoons olive oil
1/4 cup dry sherry
1 tablespoon fresh lemon juice
1 tablespoon paprika
1 teaspoon ground black pepper
4 cups chicken broth (or 2 cups chicken broth + 2 cups of the water you used to rehydrate the porcini mushrooms. It should be a dark brown color and will deepen the flavor of the soup. )
2 tablespoons cornstarch
2 tablespoons soy sauce
1/2 cup cream
1 tablespoon chopped fresh dill
Salt to taste
-Slice/prep the mushrooms.
-Saute onion and garlic in olive oil in a large pot over medium-high heat. Cook 5 minutes, or until soft, stirring often.
-Add mushrooms to the pot, increase heat to high, and saute until moisture evaporates. Reduce heat to medium.
-Stir in sherry, lemon juice, paprika, and pepper. Simmer until sherry has nearly evaporated, then add broth.
-Increase heat to high, bring to a boil, reduce heat to medium-low, and simmer gently for 20 minutes.
-Meanwhile, whisk cornstarch and soy sauce together to dissolve, then stir into simmering soup to thicken.
-Finish the soup by stirring in the 1/2 cup cream and chopped fresh dill.
If you like, garnish the soup with sour cream, lemon slices, and even more fresh dill.