Ingredients: |
Ingredients: 4 tablespoons of unsalted butter
2 cups of diced onions
1 pound of fresh button mushrooms, sliced (reserve 1 cup for garnish)
2 teaspoons of dried dill weed
1 tablespoon of Hungarian sweet paprika
1 tablespoon of low-sodium soy sauce
2 cups of vegetable broth
2 tablespoons of cornstarch
1 cup of whole milk
½ cup of sour cream
2 teaspoons of lemon juice
¼ cup of chopped parsley
1 teaspoon of salt
¼ teaspoon of ground black pepper
A pinch of cayenne pepper
For garnish, use sautéed sliced mushrooms, fresh chopped parsley, and a dollop of sour cream. Serve with popovers or sliced Dutch oven bread if desired.
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Directions: |
Directions:In a large pot, heat some butter over medium heat. Add chopped onions and minced garlic, and sauté until they turn translucent. Stir in the sliced mushrooms and cook for about 5-7 minutes until they start to release their moisture and become tender.
Sprinkle flour over the mushroom mixture and stir continuously for 2-3 minutes. This will help thicken the soup.
Pour in the vegetable broth, add paprika, dill, soy sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.
Reduce the heat to low. Stir in the milk and sour cream, ensuring they are fully incorporated without curdling. Heat the soup gently for another 5 minutes.
Add Lemon Juice: To brighten the flavors, add a splash of lemon juice just before serving. Adjust the seasoning to taste. |
This recipe for Hungarian Mushroom Soup is from