Hungarian Mushroom Soup
4 tbsp butter
2 cups onions, chopped
1 lb mushrooms, sliced
2 cups chicken or vegetable stock
1/2 cup dry white wine
1 tsp dill
1 tsp minced fresh thyme
1 tsp herbs de province
2 tsp paprika (optional)
2 tbsp soy sauce
1 cup whole milk
2 tbsp flour
1/4 cup sour cream
2 tbsp lemon juice
2 tbsp fresh Italian parsley
2 cups onions, chopped
1 lb mushrooms, sliced
2 cups chicken or vegetable stock
1/2 cup dry white wine
1 tsp dill
1 tsp minced fresh thyme
1 tsp herbs de province
2 tsp paprika (optional)
2 tbsp soy sauce
1 cup whole milk
2 tbsp flour
1/4 cup sour cream
2 tbsp lemon juice
2 tbsp fresh Italian parsley
1.
In a heavy pot or Dutch oven, sauté the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15minutes.
2.
Add the dill, thyme, paprika, broth, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.
3.
Meanwhile, in a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
4.
Turn the heat down to low and slowly stir in the sour cream and lemon juice.
5.
Garnish the soup with parsley and serve hot.
**Yields 5 cups of soup.
In a heavy pot or Dutch oven, sauté the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15minutes.
2.
Add the dill, thyme, paprika, broth, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.
3.
Meanwhile, in a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
4.
Turn the heat down to low and slowly stir in the sour cream and lemon juice.
5.
Garnish the soup with parsley and serve hot.
**Yields 5 cups of soup.