Hungarian Mushroom Soup
Earthy mushrooms are the savory stars of this creamy, pungent, satisfying Hungarian mushroom soup.
Ingredients 14
4 tbsp butter
2 cups Spanish onion, diced
1 lb cremini mushrooms, sliced
2 cups low-sodium chicken stock
1⁄2 cup dry white wine
2 tsp dried dill
2 tsp thyme leaves, minced
2 tsp paprika
2 tbsp soy sauce
1 cup whole milk
3 tbsp all-purpose flour
1⁄4 cup sour cream
1 lemon, juiced
2 tbsp parsley, diced
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Method 5
In a heavy pot or Dutch oven, sauté the and in over medium heat until onions are soft and translucent, about 15 minutes.
Add the , , , , and . Bring the soup to a simmer and cook until the liquid reduces by half.
Meanwhile, in a small bowl, whisk the into the until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
Turn the heat down to low and slowly stir in the and .
Garnish the soup with and serve hot.
🦙's tips
Yields 5 cups of soup. If you want to serve it to four people as a main dish, we recommend doubling the recipe.
Freezes well
