Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Total time: 2 h 10 min
Ingredients: 3 tablespoons unsalted butter; 1 sweet onion, diced; 1 1/2 pounds cremini mushrooms, sliced; 4 ounces shiitake mushrooms, stemmed and diced; 1/2 cup dry white wine; 4 cups vegetable stock; 2 tablespoons reduced sodium soy sauce; 2 teaspoons Hungarian or sweet paprika; 1 1/2 teaspoons dried dill; 5 sprigs fresh thyme; 1 bay leaf; 3 tablespoons all-purpose flour; 1 1/2 cups whole milk; 1/4 cup sour cream; 2 teaspoons lemon zest; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons chopped fresh parsley leaves; Kosher salt and freshly ground black pepper, to taste

damndelicious.net

Your recipes

Total: 130

Servings: 6

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and mushrooms, and cook, stirring occasionally, until tender and mushrooms start to brown, about 16-20 minutes.

Step 2

Stir in wine, scraping any browned bits from the bottom of the Dutch oven.

Step 3

Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.

Step 4

Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.

Step 5

In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.

Step 6

Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.

Step 7

Serve immediately.

Top similar recipes

Curated for you