Hungarian Mushroom Soup
Servings 4
Equipment
- Dutch oven
Ingredients
- 2 tbsp butter or olive oil
- 2 cups yellow onion, diced
- 8 oz button mushrooms, sliced
- 8 oz cremini mushrooms, sliced
- 1 tsp dried dill
- 1 tbsp paprika
- 1 tbsp soy sauce
- 2 cups vegetable or chicken broth, divided
- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 2 tsp fresh lemon juice
- ½ cup sour cream
- Sea salt and freshly cracked pepper, to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onions, then cook for 2 minutes.
- Add the mushrooms, dill, paprika, soy sauce, and ½ cup of broth, stir until well combined. Cover with a lid and simmer for 15 minutes.
- Remove the mushroom mixture and liquid from the Dutch oven to a bowl, and set aside.
- Heat the butter in the Dutch oven. Add the flour once the butter has melted, then whisk for a few minutes.
- Slowly add the milk while whisking until well combined. Cook, stirring frequently, for 5-7 minutes, or until it thickens.
- Add the mushroom mixture and juices, along with the remaining broth, to the flour mixture; stir until well combined.
- Cover with a lid and simmer for 10-15 minutes.
- Just before serving, add the lemon juice and sour cream, and season with sea salt and freshly cracked pepper, to taste.
- Serve garnished with parsley. Enjoy!