Hungarian Mushroom Soup
I have probably alluded to this in previous posts, but I am a soup fiend. This is because it is efficient to eat, delicious, and hot. So I am always eager to try new recipes, especially during the colder fall and winter months. This Hungarian mushroom soup is umami, comforting, and only takes 40 minutes, making it a great weeknight dinner option. This recipe serves a generous portion for 5-6 people. I like to pair it with garlic bread, salad, and steak. Then unwind with a glass of wine and a good book for an all-around cozy evening.
4 tbsp butter
2 cups onions, chopped
1 lb fresh mushrooms, sliced
2 cups chicken or vegetable stock
1/2 cup dry white wine
3 cloves garlic, minced
1 tbsp dried or fresh dill, chopped
2 tsp dried or fresh thyme leaves, chopped
2 tbsp paprika
2 tbsp soy sauce
1 cup whole milk
3 tbsp flour
1/2 cup sour cream
2 tbsp lemon juice
salt & pepper to taste
2 tbsp fresh Italian parsley, chopped
1 tsp mushroom powder (optional)
In a large pot melt over medium heat, melt the butter, and saute the onions, garlic, and mushrooms for 5 minutes. Add the dill, thyme, and paprika. Cook for another 7-10 minutes, stirring often. Add the garlic and mushroom powder just before the mushrooms are done.
Pour in the stock, soy sauce, and lemon juice. (Deglaze the pot by adding a little vinegar if anything is stuck on the bottom of the pot and scrape). Reduce the heat and let simmer for 5 minutes.
In the meantime, whisk together the flour and milk in a small bowl until smooth. Pour the thickening milk mixture into the soup and continue to cook the soup for 10 minutes, stirring occasionally.
Remove the soup from heat then add in the sour cream and mix. Sprinkle with fresh parsley, serve with garlic bread, and enjoy!