My daughter loves to cut mushrooms with an egg slicer, and she loves to eat them almost as much. It's a win-win.
2 tablespoons olive oil
1-1/2 pounds sliced mushrooms
1 medium onion, diced
3 tablespoons flour
2 tablespoons Hungarian paprika
2 tablespoons dried dill (or fresh dill to taste)
4 cups homemade broth
2 cups milk
1-1/2 pound potatoes, peeled (or not) and diced
1/2 cup sour cream
salt and pepper
Heat the oil in a soup pot and add the onions, mushrooms, and some salt. After a few minutes the vegetables will release a lot of liquid. Keep stirring. When most of the moisture has evaporated (10-15 minutes), add the flour, paprika, and dill and stir for a minute. Next add the broth, the milk, and the potatoes. Bring the whole thing to a bubble and let it simmer until the potatoes are cooked through. When the potatoes are tender, take the pot off the heat, stir in the sour cream, and season to taste with salt and pepper.
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