Hungarian Mushroom Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 large onion chopped
- 1 pound mushrooms sliced (see Notes)
- 2 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 2 tablespoons chopped fresh dill
- 2 teaspoons minced fresh thyme
- 2 teaspoons Hungarian sweet paprika
- 2 tablespoons soy sauce see Notes
- 1 cup whole milk
- 3 tablespoons flour regular all-purpose or gluten-free
- 1/4 cup sour cream full fat
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh Italian parsley
Instructions
- In a heavy pot or Dutch oven, melt butter over medium heat. Add onion and mushrooms. Sauté until onions are soft and translucent, about 15 minutes.
- Add the broth, wine, dill, thyme, paprika and soy sauce. Bring the soup to a simmer over medium heat and cook until the liquid reduces by about one third.
- Meanwhile, in a small bowl, whisk the flour into the milk until smooth.
- Once soup is reduced, add whisk in the flour-milk mixture into the soup. Cook soup over medium heat until it begins to thicken, stirring occasionally, about 10 more minutes.
- Turn the heat down to low and slowly stir in the sour cream and lemon juice.
- Ladle soup into bowls and garnish with parsley. Serve hot.
Notes
* Look for a meaty mushroom. I used Hen of the Woods (also known as Maitake). Cremini (also called ‘baby bellas’) or white button mushrooms will work, too.
* If you can’t find Hungarian sweet paprika (it may be labeled simply ‘Hungarian paprika’), use regular domestic paprika. Stay away from Spanish paprika for this recipe as it will be too smoky.
* Soy sauce adds some ‘umami’ flavor and salt. If you prefer not to use it, add some kosher salt.
* If you're making this as a main course for a hungry crowd you may want to double the recipe.
* If you can’t find Hungarian sweet paprika (it may be labeled simply ‘Hungarian paprika’), use regular domestic paprika. Stay away from Spanish paprika for this recipe as it will be too smoky.
* Soy sauce adds some ‘umami’ flavor and salt. If you prefer not to use it, add some kosher salt.
* If you're making this as a main course for a hungry crowd you may want to double the recipe.
