Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Total time: 45 min
Yield: 4
Ingredients: 1/2 stick) salted butter; 1 bnch yellow onion; 1 gal cremini mushrooms; 2 c vegetable stock or chicken stock; 1/2 c dry white wine; 2 tsp dill; 2 tsp thyme leaves; 2 tsp sweet paprika; 2 Tbsp worcestershire sauce; 1 tsp kosher salt; 3 Tbsp all-purpose flour; 1 c whole milk; 1/4 c sour cream; 1 Tbsp lemon juice; 2 Tbsp italian parsley; 1 freshly cracked black pepper

45 mins

Total time

4

Serving

16

Ingredients

Enable cook mode

Ingredients

¹⁄₂

stick) salted butter

bnchyellow onion

galcremini mushrooms

cvegetable stock or chicken stock

¹⁄₂

cdry white wine

tspdill

tspthyme leaves

tspsweet paprika

Tbspworcestershire sauce

tspkosher salt

Tbspall-purpose flour

cwhole milk

¹⁄₄

csour cream

Tbsplemon juice

Tbspitalian parsley

freshly cracked black pepper

Directions

Step 1

Melt the butter in a large pot over medium heat. Once the butter is bubbling, add the onion and mushrooms. Cook, stirring occasionally, until the onion is softened and translucent and the mushrooms have released their liquid, about 8 minutes.

Step 2

Pour in the stock, wine, dill, thyme, paprika, Worcestershire sauce, and salt. Increase the heat to high and bring to a boil. Reduce to low and simmer, stirring occasionally, until the liquid has reduced by one third, about 10 minutes.

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