Hungarian Mushroom Soup
Description
When it's cold outside, you need a hot, satisfying, delicious soup to warm up your bones. This soup is that and much more. It's the best mushroom soup that you'll ever eat with earthy mushrooms, a sprinkling of paprika and the creamy goodness of sour crea
Ingredients
4 T. salted butter
1 large yellow onion, chopped
1 lb. cremini mushrooms, sliced
2 c. vegetable stock (or chicken)
1/2 c. dry white wine (or more stock)
2 t. dried dill
2 t. minced fresh thyme leaves
2 t. Hungarian paprika, smoked paprika or regular paprika
1 T. Worcestershire sauce
1 t. Kosher salt
3 T. all-purpose flour
1 c. whole milk
1/4 c. sour cream
1 T. freshly squeezed lemon juice from 1 lemon
2 T. freshly chopped Italian parsley
Directions
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Melt butter in a large pot over medium heat; add onions and mushrooms; cook, stirring occasionally, until onions are soft and translucent, about 8 minutes.
Add the stock, white wine, dill, salt, thyme, paprika, and Worcestershire sauce; bring to a boil over high heat. Reduce to a simmer over low heat; cook, stirring occasionally, until the liquid reduces by a third, about 10 minutes.
In a small bowl, gradually whisk the flour into the milk until smooth; add the milk mixture to the soup. Cook, stirring occasionally, until soup begins to thicken, about 10 minutes.
Over low heat, slowly stir in the sour cream, and lemon juice until fully incorporated.
Serve, topped with fresh parsley.
Makes 5 cups of soup. If wanting to serve 4 people as a main dish, double the recipe.
Tip: To Freeze, cool completely. Store in an airtight container in the freezer up to a month. 24 hours before serving, transfer the soup into the refrigerator to thaw. Add to a soup pot over medium-high heat; cook, stirring constantly until warmed through. At first, the soup will look like it had separated, but as it heats through it will come together.