Not too long ago, Dick and I went to a phenomenal local restaurant called Roosters. It's a brewery on Historic 25th Street here in good old Ogden, and we love it! Not for the spirits they brew, but rather for the grub. On this particular visit, we both got their Golden Mushroom Soup for our appetizers. I chose this because I thought it sounded delicious, but also it sounded a little magical. It ended up being both! We couldn't stop talking about it for days, so I ended up searching online for a recipe I thought might be comparable....and I found one! It was light and just a little creamy, but not like it came out of a can. And just the right amount of spice - it really has a great KICK to it! It didn't take long to make, and we both loved it. Which is saying a lot since we had such high expectations built up in our minds from our first experience! Dick has pretty much said since I met him that he "doesn't like mushrooms," but I'm pretty sure he's converted now. You will be, too, once you give this a try!
Golden Mushroom Soup
1 c. chopped onion
1/4 c. white wine (I used chicken stock)
1 lb. mushrooms, washed and sliced
1 Tbsp. Paprika
1 1/2 tsp. dried dill
1/4 tsp. ground black pepper
3 Tbsp. soy sauce
1 c. vegetable or chicken stock
1 Tbsp. butter
2 Tbsp. flour
2 c. milk (I used skim w/ great results!)
2 Tbsp. lemon juice
salt to taste
heat butter in a large pot, add the onions. cook over medium heat, until the onions are soft and just beginning to brown, ~7 min.
add white wine to pot. add mushrooms and spices. slightly lower the heat, cover, and cook 5 minutes, stirring often.
add the soy sauce and stock. cover and simmer about 10 minutes.
in a separate small pan, mix the 1 Tbsp. butter and flour to form a thick paste. cook, stirring constantly, for 1 min. then mix in the milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
add milk mixture and lemon juice to the soup. stir well, and serve.