Hungarian Mushroom Soup
, 40 min, 4 to 5 cups
A creamy Hungarian soup of sautéed mushrooms and onions simmered in stock and wine, thickened with a flour-milk slurry and finished with sour cream and lemon.
| prepSlice the cremini mushrooms | |||||
| prepDice the onion | |||||
| prepMeasure the stock, wine, dill, thyme, paprika, Worcestershire sauce, salt, milk, sour cream, and lemon juice | |||||
| 60 g salted butter | Melt butter, cook onion & mushrooms 8 min | Add stock, wine & seasonings, simmer 10 min | Pour slurry into soup, stir, simmer 10 min | Remove from heat, stir in sour cream & lemon | Ladle into bowls, top with parsley & pepper |
| 1 large yellow onion, diced | |||||
| 450 g cremini mushrooms, sliced | |||||
| 480 ml vegetable or chicken stock | |||||
| 120 ml dry white wine | |||||
| 2 teaspoons dried dill | |||||
| 2 teaspoons fresh thyme leaves | |||||
| 2 teaspoons sweet paprika | |||||
| 2 tablespoons Worcestershire sauce | |||||
| 1 teaspoon kosher salt | |||||
| 25 g all-purpose flour | Whisk flour & milk until smooth | ||||
| 240 ml whole milk | |||||
| 60 g sour cream, plus more for serving | |||||
| 1 tablespoon fresh lemon juice | |||||
| 2 tablespoons chopped Italian parsley | |||||
| Freshly cracked black pepper, for serving | |||||
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