Gosha's Polish Mushroom Soup Recipe

Most of you know I'm coocoo for mushrooms - any time of day, and any day ending on "y".  This recipe brought me back to my roots.  While it has its origin's in my Polish friend's kitchen, I am certain that many other Europeans will appreciate its simplicity and lovely flavor.  Bon Appetit!



Ingredients:

2 Tbsp European butter (such as Plugra)
1 small shallot - finely chopped
1- 8 oz package of mushrooms diced in bite-sized pieces
1 Tsp dry rosemary (or a sprig fresh from the garden)
1 8 oz container of sour cream + 2 Tbsp water
1/4 C Wondra flour
1/4 Dry Vermouth
2 packages of vegetable broth such as Emeril's Organic

Salt & Pepper to taste
1/4 C finely chopped parsley.

In a sautee pan melt butter, sautee shallots until golden, add mushrooms and cook until tender.  Adding a little salt to the shallots will allow them to sweat. Reserve all liquid.

In a crockpot, add 2 containers of vegetable stock and Vermouth and bring to a simmer. (On high)  In a seperate bowl whisk together the sour cream, water and Wondra. (I use Wondra because it is superfine and even inexperienced chefs manage to get a sauce without clumps).  Pour the sour cream mixture into the broth, whisking all the while.

Add the sauteed mushrooms and shallots. Allow the entire soup to simmer for about 1 1/2 to 2 hours for the flavors to fully develop. (On low setting)  Taste to ensure there is sufficient salt and pepper.

Place soup into bowls, sprinkle with parsley and croutons.  Serve hot!