Creamy Hungarian Mushroom Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 tablespoons salted butter
02 -
1 large yellow onion, chopped
03 -
1 pound cremini mushrooms, sliced
→ Liquids
04 -
2 cups chicken or vegetable stock
05 -
1/2 cup dry white wine
06 -
1 cup whole milk
07 -
1/4 cup sour cream
08 -
1 tablespoon lemon juice (optional)
→ Seasonings
09 -
2 teaspoons dried dill
10 -
2 teaspoons fresh thyme leaves, minced
11 -
2 teaspoons paprika
12 -
1 tablespoon Worcestershire
13 -
1 teaspoon kosher salt
14 -
3 tablespoons all-purpose flour
15 -
2 tablespoons fresh Italian parsley (optional)
# Instructions:
01 -
Melt butter in a large pot over medium heat. Add onions and mushrooms, cooking until onions turn soft and clear, about 8 minutes
02 -
Pour in stock, wine, and add dill, thyme, paprika, Worcestershire, and salt. Bring to a boil, then reduce to simmer until liquid reduces by 1/3, about 10 minutes
03 -
Whisk flour into milk until smooth, then stir into soup. Cook for 10 minutes until it starts thickening
04 -
Over low heat, carefully stir in sour cream and lemon juice until well mixed. Garnish with parsley and serve hot
# Notes:
01 -
Double the recipe if serving as a main dish for 4 people
02 -
Can be frozen for up to 1 month - reheat slowly, stirring constantly