Flavorful Hungarian Mushroom Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 yellow onion, large and chopped
02 -
1 lb cremini mushrooms, sliced up
03 -
4 tablespoons of salted butter
→ Liquids
04 -
1/2 cup dry white wine
05 -
2 cups chicken or veggie broth
06 -
1/4 cup sour cream
07 -
1 cup of full-fat milk
08 -
1 tablespoon of lemon juice, if you'd like
→ Seasonings
09 -
1 teaspoon of kosher salt
10 -
2 teaspoons of fresh thyme leaves, finely chopped
11 -
3 tablespoons of regular flour
12 -
1 tablespoon Worcestershire sauce
13 -
2 teaspoons dried dill weed
14 -
2 tablespoons of freshly chopped Italian parsley (optional)
15 -
2 teaspoons sweet paprika
# Instructions:
01 -
Over medium heat, melt the butter in a big pot. Add the onions and mushrooms, letting them cook for about 8 minutes until the onions are soft and see-through.
02 -
Pour in the wine and broth, then toss in thyme, dill, paprika, Worcestershire sauce, and salt. Let the soup come to a boil, then drop the heat and simmer until about a third of the liquid evaporates. This should take around 10 minutes.
03 -
Whisk the flour into your milk until you’ve got a smooth blend. Add it to the soup and let it simmer for another 10 minutes so it thickens up.
04 -
Keep the heat low and gently stir in the sour cream and lemon juice. If you'd like, top it off with parsley and enjoy it while it's hot!
# Notes:
01 -
If this is your main dish for four people, you might want to make double the amount.
02 -
Leftovers can be frozen for up to 1 month. Warm it up slowly and keep stirring.