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Hungarian Mushroom soup

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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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