Hungarian Mushroom Soup


 
  • 2 tsp olive oil
  • 2 cups sweet yellow onion, diced
  • 8 oz button mushrooms, sliced
  • 8 oz cremini mushrooms, sliced
  • 1 tsp dill weed
  • 1 tbsp paprika
  • 1 tbsp soy sauce
  • 2 tbsp butter
  • 3 tbsp flour
  • 1 cup of 2% milk
  • 2 cups of vegetable or chicken stock (divided)
  • 2 tsp fresh lemon juice
  • 1/2 cup sour cream
  • Sea salt and freshly cracked pepper, to taste
  • Parsley for garnish


Heat the olive oil in a large Dutch oven over medium heat. Add the onions then cook for 2 minutes. Add the mushrooms, dill, paprika, soy sauce, and 1/2 cup of stock, stir until well combined then cover with a lid and simmer for 15 minutes. Remove the mushroom mixture and liquid from the Dutch oven to a bowl, set aside.
Heat the butter in the Dutch oven, add the flour once the butter has melted then whisk until creamy for a few minutes. Slowly add the milk while whisking until well combined. Cook, stirring frequently, for 5-7 minutes, or until thick. Add the mushroom mixture and juices along with the remaining stock to the flour mixture; stir until well combined. Cover with a lid and simmer for 10-15 minutes.
Just before serving, add the lemon juice, sour cream, and season with sea salt and freshly cracked pepper, to taste. Serve garnished with parsley. Enjoy!

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