Double Mushroom Soup
|Garlic||1 Clove (5 gm), minced / pressed|
|Warm water||1 Cup (16 tbs)|
|Onion||1 Small, coarsely chopped|
|Dried mushrooms||1⁄2 Cup (8 tbs)|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Thyme leaves||1⁄4 Teaspoon|
|All purpose flour||3 Tablespoon|
|Plain yogurt/Sour cream||1⁄3 Cup (5.33 tbs)|
|Vegetable stock||3 Cup (48 tbs)|
Cover dried mushrooms with water and let stand for 30 minutes.
Remove mushrooms; cut off and discard stems.
Thinly slice mushrooms and set aside.
Measure soaking water (discarding any sandy portion at the bottom) and add enough stock to make a total of 4 cups liquid; reserve.
In a 3 quart pan over medium high heat, melt butter.
Add onion, garlic, and fresh mushrooms; cook, stirring occasionally, until vegetables are golden and pan juices have evaporated.
Stir in flour, paprika, and thyme.
Add reserved stock mixture and dried mushrooms.
Cook, stirring, until soup thickens slightly.
Reduce heat; cover and simmer for 30 minutes.
In a blender or food processor, puree soup, a portion at a time, until smooth.
Add salt to taste.
Garnish each serving with a spoonful of yogurt or sour cream.