Hungarian Mushroom Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 pound cremini mushrooms, sliced
02 -
1 large yellow onion, chopped
03 -
4 tablespoons salted butter
→ Liquids
04 -
1 cup whole milk
05 -
1/4 cup sour cream
06 -
2 cups chicken or vegetable stock
07 -
1 tablespoon lemon juice (optional)
08 -
1/2 cup dry white wine
→ Seasonings
09 -
2 tablespoons fresh Italian parsley (optional)
10 -
2 teaspoons dried dill
11 -
1 tablespoon Worcestershire
12 -
2 teaspoons paprika
13 -
2 teaspoons fresh thyme leaves, minced
14 -
3 tablespoons all-purpose flour
15 -
1 teaspoon kosher salt
# Instructions:
01 -
In a big pot, warm up the butter on medium heat. Toss in the onions and mushrooms, and let them cook down for about 8 minutes until the onions are nice and soft.
02 -
Stir in the broth, white wine, and sprinkle in thyme, dill, paprika, Worcestershire, and salt. Bring it to a bubbly boil. Turn it down and let it simmer about 10 minutes, letting it reduce by a third.
03 -
Blend the flour into the milk until smooth. Pour that mix into the soup and keep cooking it for 10 minutes, stirring as it thickens.
04 -
Turn the heat low, then gently mix in the sour cream and lemon juice. Sprinkle parsley on top to garnish and serve it up warm.
# Notes:
01 -
Double it up if you're making a main course for 4 people.
02 -
Freezes fine for a month. When reheating, stir often and keep the heat low.