Hungarian Mushroom Soup

Prep	Cook	Total	Serves
5 Min	30 Min	35 Min	4

Ingredients

• 4 tbsp Butter
• 2 cups Onions, chopped
• 1 lb Mushrooms, sliced
• 2 cups Chicken or vegetable stock
• 1/2 cup Dry white wine
• 2 tsp Dried dill
• 2 tsp Fresh thyme
• 2 tsp Paprika
• 2 tbsp Soy sauce
• 1 cup Milk
• 3 tbsp Flour
• 1/4 cup Sour cream
• 2 tbsp Lemon juice
• 2 tbsp Fresh Italian parsley

Directions

1. In a heavy pot or dutch oven sauté onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes. Add dill, thyme, paprika, chicken broth, soy sauce and white wine. Bring to a simmer and cook until the liquid reduces by half. In a small bowl, whisk flour into milk until smooth. Add the milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
2. Over low heat, slowly stir in the sour cream, and lemon juice until both are completely combined. Garnish the soup with parsley and serve hot.

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Notes

• Yields 5 cups of soup. If serve 4 people as a main dish, we recommend doubling the recipe.

How Do You Make the Best Mushroom Soup?

Soup is pretty magical. Made well, soup can be an especially focused celebration of flavor—think chicken soup, or potato-leek—and if you’re a mushroom lover, it doesn’t get much more drool-worthy than the thought of a whole entire pot of mushroom soup. As for the best mushroom soup in the whole world, you know where we stand. This Hungarian mushroom soup pretty much blows all others out of the water. Here’s how to ensure it turns out beautifully every time:

1. Use good mushrooms. They’re the main event here, so select mushrooms that look firm and clean. We like cremini mushrooms for their darker color and super meaty texture, but regular white button mushrooms are OK, too.
2. Take your time sautéeing the onions and mushrooms—let the heat and butter draw out their natural juices, and then let them get a little bit of color, too. Nice, dark—not burnt, but dark—caramelization means flavor, flavor, flavor. This recipe comes together without much effort—it asks only patience.
3. We’ve said it before and we’ll say it again: don’t substitute low-fat dairy for the sour cream and milk. Just a few tablespoons of each is all it takes to give this soup a decadent, comforting richness, so don’t skimp. Just enjoy!

Link to recipe