Hungarian Mushroom soup
By CarolM-2
Ingredients
- 2 tsp. olive oil
- 2 cups sweet yellow onions, diced
- 8 oz. button mushrooms, sliced
- 8 0z. crimini mushrooms, sliced
- 1 tsp. dill weed
- 1 Tbsp. paprika
- 1 Tbsp. soy sauce
- 2 Tbsp. butter
- 3 Tbsp. flour
- 1 cup 2% milk
- 2 cups vegetable or chicken stock, divided
- 2 tsp. lemon juice
- 1/2 cup sour cream
- sea salt and freshly cracked pepper to taste
Details
Preparation
Step 1
Heat the olive oil in a large dutch oven over medium heat. Add onions and cook for 2 minutes. Add the mushrooms, dill, paprika, soy sauce, and 1/2 cup of stock. Stir until well combined, then cover and simmer for 15 minutes. Remove the mushroom mixture and liquid to a bowl, and set aside. Heat the butter in the same pan, add the flour once the butter has melted, then whisk until creamy for a few minutes. Slowly add the milk while whisking and well blended. Cook, stirring frequently for 5-7 minutes, or until thick. Add the mushroom mixture and juices along with the remaining stock, stir until well blended. cover and simmer for 10-15 minutes. Just before serving, add the lemon juice, sour cream, and season with salt and pepper to taste.
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