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Hungarian mushroom soup

Creamy Hungarian Mushroom Soup Recipe [External Link]

Ingredients

  • 4 Tablespoons butter
  • 1 large onion (diced )
  • 1 pound mushrooms sliced (white, crimini and/or a mix of wild mushrooms like chanterelles)
  • 3 Tablespoons flour
  • 1 Tablespoon paprika
  • 3 cups vegetable stock (chicken stock or bone broth)
  • 3 Tablespoons soy sauce
  • 1 cup 2% milk
  • 1/2 cup sour cream
  • 1 Tablespoon lemon juice
  • 1 Tablespoon chopped fresh dill (or 2 tsp. dried dill)
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste

Instructions

  • Melt the butter in a large saucepan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
  • Mix in the flour and paprika and let it cook for 2-3 minutes.
  • Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
  • Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt

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