Hungarian Mushroom Soup
Ingredients
- 4 tablespoons of salted butter
- 1 ½ cups white onions chopped
- 1 lb. mushrooms sliced (use crimini, button, etc.)
- 2 teaspoons dried dill weed
- 1 teaspoon EACH: dried thyme AND dried mushroom powder optional
- 1 tablespoon EACH: sweet paprika AND lemon juice
- 2 cloves garlic grated
- 2 ½ cups low sodium chicken stock or vegetable
- 2 tablespoons low sodium soy sauce
- 3 tablespoons all-purpose flour
- 1 cup half and half or whole milk
- ⅓ cup room-temperature creme fraiche or sour cream
- 3 tablespoons chopped parsley
Instructions
SAUTE:
- In a dutch oven or soup pot, saute the onions and mushrooms in the butter over medium heat for 5 minutes.
- Then, season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often.
- Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done.
WHISK:
- Then, slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on.
- Allow the soup to gain a simmer and then let cook and reduce for 5 minutes.
- While the soup is reducing, whisk together the milk and flour in a small bowl until smooth (you can also just shake it all in a mason jar.)
- Then pour the mixture into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.
FINISH:
- Remove the soup from heat.
- Stir the soup while you add in the sour cream slowly and allow for it to mix.
- Sprinkle with parsley to finish and serve warm with grilled bread rubbed with a clove of cut garlic!