This savory but sinful soup recipe was sent by Doris Bettis of Trophy Club, Texas, to the Fort Worth Star-Telegram. It contains a lot of mushrooms and paprika.


Serves 10-12

6 scallions, sliced thin

1 cup butter

3 tablespoons hot paprika

3 tablespoons sweet paprika

6 tablespoons all-purpose flour

10 cups sliced fresh mush-rooms

2 quarts chicken broth

1/2 to 1 teaspoon salt, or to taste

4 cups sour cream

1 tablespoon dried dill

1/2 teaspoon black pepper, or to taste

In large soup pot, saute scallions in butter over medium heat until soft. Stir in flour and cook 3 minutes, stirring constantly. Add broth and mushrooms; boil 20 minutes, stirring occasionally. Lower heat.

Add sour cream 1/2 cup at a time, stirring well after each addition. Add paprika, dill, salt and pepper. Heat over low heat. Do not boil.

Nutritional analysis per serving: 362 calories, 34 grams fat, 11 grams carbohydrates, 6 grams protein, 78 milligrams cholesterol, 661 milligrams sodium, 84 percent of calories from fat.