Chicken Mushroom Soup

Chanterelle and shiitake mushrooms combine with chicken in this fantastic savory soup. Thyme, marjoram, and dill add a comforting element, while paprika contributes a sweet and subtle kick of flavor. The broth is thickened with a bit of milk, butter, flour, and sour cream to create a rich and cozy soup that’s perfect for cool winter evenings. • serves 4

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• ¼ cup extra virgin olive oil
• ¾ pound boneless skinless chicken thighs, cut into 1-inch cubes
• 2 medium yellow onions, chopped
• 8 ounces shiitake mushrooms, cut into ½-inch-thick slices
• 4 ounces chanterelle mushrooms, cut into ½-inch-thick slices
• 3 cups chicken stock
• 1 tablespoon plus 2 teaspoons Hungarian paprika
• 1 tablespoon soy sauce
• 2 teaspoons minced fresh dill
• 1 teaspoon fresh thyme leaves
• 1 teaspoon minced fresh marjoram
• ½ teaspoon freshly cracked black pepper
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 1 cup whole milk
• 1 tablespoon freshly squeezed lemon juice
• ⅔ cup sour cream
• Kosher salt to taste

Heat the olive oil in a large frying pan over medium heat. Add the chicken and onions and cook, stirring occasionally, until the onions are translucent and the chicken is lightly cooked on all sides, about 8 minutes. Add the mushrooms, 1 cup chicken stock, paprika, soy sauce, dill, thyme, marjoram, and black pepper. Simmer, stirring occasionally, until the mushrooms soften and become dark in color, about 15 minutes.

Melt the butter in a large Dutch oven over medium heat. Whisk in the flour and continue whisking while the mixture cooks for another 3 minutes. Add the milk and reduce the heat to medium low. Continue cooking, stirring once every minute or so, until the mixture thickens, about 10 minutes. Empty the mushroom mixture into the milk mixture. Stir in the lemon juice and the remainder of the chicken stock. Cover and simmer over low heat for 20 minutes, until very fragrant with the smell of mushrooms.

Remove from the heat and watch the mixture until it stops simmering. When it ceases, stir in the sour cream. Add salt to taste and serve.