Hungarian Mushroom Soup
Description
The perfect soup for the cooler weather. In less than an hour, you can enjoy this thick, creamy soup. Serve it with a hearty bread and a salad.
Ingredients
2 lb. whole cremini mushrooms, trimmed and sliced*
4 T. salted butter
1 yellow onion, peeled and finely chopped
1 T. Hungarian sweet paprika
1/3 c. dry sherry or dry white wine
4 c. vegetable broth (or chicken or mushroom broth)
1 T. Worcestershire sauce
1 T. lemon juice
1 t. salt
1 1/2 c. half and half
2 T. corn starch
1 c. sour cream
a handful of fresh dill, snipped
Directions
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Heat a Dutch oven or large soup pot over medium-high heat.
Working in batches to not crowd the pot, add the mushrooms to the pot; sauté, stirring occasionally, until mushrooms begin to release their moisture and start to brown. You'll get some nice browning on the bottom of the pot which will become great flavor in the soup, but don't allow it to burn. Transfer the mushrooms to a platter; set aside.
In the same pot, melt the butter; saute the onion for several minutes until it starts to soften. Add the paprika; cook, stirring almost constantly, for 1-2 minutes.
Add the sherry or wine; stir while the liquid starts to evaporate.
Add the mushrooms back into the pot with all accumulated juices, with the broth, Worcestershire sauce, lemon juice, and salt.
Bring to a simmer; simmer gently for about 10 minutes.
Whisk the half and half with the corn starch; stir into the soup. Bring back to a simmer while the soup thickens. Adjust seasonings to taste.
If making the soup in advance, stop now and allow soup to cool; refrigerate.
Rewarm to a simmer on the stove before proceeding to the next step.
Serve with dollops of sour cream and fresh dill.
6 servings.
Tips:
*This may seem like too many mushrooms but, they cook way down.
Since sour cream can curdle if heated too much, let the soup cool a little bit before stirring it in. Or, serve the soup in individual bowls topped with the sour cream and fresh dill.