I came across this Hungarian Mushroom Soup recently and as I looked over the recipe it seemed it might be really good! It was!! It was full of flavor! If you love mushrooms like I do, this is a must try! This recipe only makes enough for about 4 bowls so if you are feeding a family I would double the recipe.
Ingredients:
4 TBLS. Salted butter
16 oz. Cleaned, dried and sliced crimini mushrooms (you could use button but crimini has more flavor)
1 1/2 C. Chopped white onion
2 tsp. Dried dill weed
1 tsp. Thyme
1 TBLS. Paprika
2 cloves fresh garlic grated or minced
2 1/2 C. Chicken Stock
2 TBLS. Soy sauce
1 TBLS. Lemon juice
1 C. Half and half or whole milk
3 TBLS. Flour
In a dutch oven or soup pot, saute the onions and mushrooms in the butter over medium heat for 5 minutes. Then, season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often. Sprinkle the grated garlic over the mushrooms 30 seconds before the mushrooms are done. (Garlic burns easily)
Slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on. Allow the soup to gain a simmer and then let cook and reduce for 5 minutes. While the soup is reducing, whisk together the milk and flour in a small bowl until smooth Pour the mixture while whisking into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.
Garnish with parsley and creme fraiche (or sour cream)
