Hungarian Mushroom*

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By Aliza Green

Wednesday, February 20, 2008; 12:00 AM

Makes 2 quarts, about 6 servings

Soak 1/2 cup dried porcini mushrooms (or mixed dried mushrooms) in just-boiled water to cover until softened, about 10 minutes. Lay a dampened paper towel in a sieve set over a bowl. Scoop out the soaked porcini, chop into small bits and reserve. Strain the mushroom "liquor" through the paper towel to remove any grit and set aside.

Heat 2 tablespoons unsalted butter in the pot. Add 1 diced onion and 2 minced cloves garlic, then add one 12-ounce package of trimmed and sliced baby bella (also known as cremini) mushrooms (may substitute white mushrooms or 1 can sliced mushrooms with their juices) and cook for several minutes. Stir in 2 tablespoons flour and 2 tablespoons sweet paprika; cook for 2 to 3 minutes to get rid of the raw flour taste. Add 1 quart beef broth, the mushroom liquor and the chopped dried mushrooms. Season to taste with salt and black pepper; cook for 5 minutes.

GARNISH: with a dollop of sour cream and a sprinkle of paprika, if desired. Freezes well.

* Twenty-five minutes' cooking time.