Ingredients
- 1 pound butter
- 6 cups yellow onion
- 10 pounds mushrooms, chopped
- 1 cup dill
- 1 cup paprika
- 2 cups tamari
- 2 gallons water
- 2 pounds butter
- 6 cups flour
- 1 gallon milk
- 1.75 gallons sour cream
- 1 tablespoons salt
- 1 tablespoons pepper
Directions
Melt butter. Add onions, and saute until wilted. Add mushrooms, saute until juice is rendered out.
Add dill, paprika, and mix well.
Add tamari, water, bring to a boil and reduce to a simmer.
In a large stockpot, make roux using butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step!
Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.
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By mary97370
Philomath, OR
on November 09, 2012
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I've been making this soup for years. I have an Old Wives Tale recipe that was printed in the Oregonian years ago that had been sized down to 6-8 servings. I have made a few changes over time like replacing the water with beef stock, using crimini and chantrelle mushrooms, replacing the cream with 1/2 n 1/2. When I make this for people, I always have copies of the recipe on hand to give out because it's so good.
By cherki25_11739854
Prescott Valley, AZ
on March 16, 2009
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you will find this recipe for 4-6 servings from 1997 Moosewood Cookbook by mollie Katzen
By thorley101_8280031
quincy, MA
on January 05, 2008
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made it for 6 servings GREAT!! everyone loved it!! will make it again soon!!
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