Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Mushroom Soup w/Sweet & Hot Paprikas




Source of Recipe


Internet


Recipe Introduction


For a less spicy soup, decrease the amount of hot paprika to 1 tablespoon.




List of Ingredients




2 medium leeks, white and pale green parts only
5 Tbsp. unsalted butter
1 cup chopped shallots
½ cup chopped celery
2 cloves garlic, minced
¼ cup unbleached or all-purpose flour
2 Tbsp. hot paprika
2 Tbsp. sweet paprika
5 cups chicken stock or reduced-sodium chicken broth
2 lb. brown (crimini) or white button mushrooms, trimmed and thinly sliced
1 tsp. coarse salt
½ tsp. freshly ground pepper
1 1/3 cups dairy sour cream
2 Tbsp. snipped fresh dill
3 Dairy sour cream
Snipped fresh dill



Recipe



Cut the leeks in half lengthwise; rinse well under cold running water. Chop (you should have about 1 cup).

In an 8-quart pot or Dutch oven, over medium heat, melt the butter. Add leeks, shallots, celery, and garlic. Cover and cook, stirring twice, over medium heat for 10 minutes. Sprinkle the flour and the hot and sweet paprikas over the vegetables. Cook over medium-low heat for 3 minutes, stirring often without browning the mixture. Gradually whisk in the stock. Stir in mushrooms, salt, and pepper. (Mixture may appear thick.) Bring to boiling.

Reduce heat and simmer, covered, for 20 minutes or until mushrooms are tender. Remove from heat and cool slightly.

In a food processor or blender, puree half the soup, a portion at a time. (For a smoother soup, puree all of the soup, a portion at a time.) Return the soup to the pan. If desired, cover and chill the soup for up to 3 days. Set the pan of soup over low heat. Gradually whisk 2 cups of the soup into the 1 and 1/3 cups sour cream; return all to pan. Stir in 2 tablespoons dill. Heat, stirring often, until steaming; do not boil or the sour cream will curdle. Adjust the seasonings.

Ladle the soup into bowls; top each portion with a small dollop of sour cream and a sprinkle of dill. Serve hot. Makes 10 to 12 appetizer servings.