Hungarian Mushroom soup

Hungarian Mushroom soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ½

    cup sour cream

  • sea salt and freshly cracked pepper to taste

Directions

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.


Nutrition

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