Hungarian Mushroom Soup
Rich and smokey, perfect for holiday entertaining
Ingredients
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 Medium onion, finely chopped
- 1.5 lbs Cremini mushrooms, sliced (or bella or portobello mushrooms)
- 3 tbsp Flour
- 1 tbsp Hungarian smoked paprika
- 3 cups Broth made with Better Than Bouillon, Mushroom (or Roast Chicken or Vegetable)
- 1 tbsp Soy sauce
- 1 tbsp Lemon juice
- 3 tbsp Fresh parsley, chopped
- 2 tbsp Fresh dill, chopped
- 1 tbsp Fresh thyme, chopped
- 1 cup Milk (more or less depending on desired thickness)
- Salt, pepper, hot pepper flakes, as desired
- ½ cup Sour cream, dollop for serving
Instructions
- Brush the mushrooms with a pastry brush to get the "dirt" off, then slice into about 1/8th inch slices. Do not wash; keep them dry.
- Heat the butter and olive oil in a large deep dish pan over medium heat. Lay each mushroom slice flat in the hot oil and sauté until golden. Just let them be, don't stir fry them. Then flip and sauté the other side. This produces a firm, golden mushroom; not spongy or mushy. Remove to a plate keeping the oil in the pot.
- Returning to the pan, sauté the onions until almost caramelized. Add more butter and oil if needed.
- Return the mushrooms back to the pan and add the flour. Stir in until it cooks in the oil a bit. Stir in the smoked paprika. Cook for another minute or two.
- Add the broth, soy sauce, lemon juice and herbs. Simmer for 10 minutes.
- Then add 1 cup of milk, more or less, to desired thickness. Simmer for another 5 minutes, stirring frequently. Adjust seasoning with salt and pepper, or add hot pepper flakes. Let rest for 5-10 minutes before labeling into bowls.
- Serve with a dollop of sour cream and a sprinkle of fresh herbs.
Notes
