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Country Mushroom and Sour Cream Soup

Planning menus with a vegetarian's expectations in mind led us to a greater reliance upon risottos and soups. After its first use, we annotated the recipe for this one, from a cookbook given to us by Robin, with a "Wow!" We've used the recipe numerous times since then, and not once have we been tempted to modify that note.

1 lb. fresh mushrooms, finely chopped 1 large carrot, cut julienne style
1 white potato, diced 2 large, yellow onions, finely sliced
8 T. olive oil 4 c. water
2 c. vegetable stock salt and paprika to taste
1 c. sour cream chopped chives
  1. Prepare the vegetables. Heat the oil in a soup pot. Sauté the vegetables for 3-4 minutes, stirring frequently.

  2. Add the water and stock and cook slowly, covered, over medium heat for 30-40 minutes.

  3. Add the salt, paprika, and sour cream. Mix well, and simmer for 10 minutes.

  4. Serve the soup hot, garnished with the chives.

4 servings   

Source: Brother Victor-Antoine d'Avila-Latourrette, Twelve Months of Monastery Soups
 
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