Hungarian Mushroom Soup Recipe

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  • Published on:  4/28/2014
  • This Hungarian Mushroom Soup recipe is inspired by a dish I enjoyed at Old Wives Tale in Portland, way back in 2008. I've put my own spin on it, of course, complete with garlic-shallot puree and a gremolata topping. I think this is way better than most cream of mushroom soup recipes, and I hope you'll agree!

    Hungarian Mushroom Soup

    1 1/2 pounds button mushrooms, sliced
    2 tablespoons butter
    2 cups diced white onion
    1 teaspoon garlic-shallot puree or 1 minced cloves garlic
    1 teaspoon kosher salt
    2-3 teaspoons dried dill or 3 teaspoons fresh dill
    1 tablespoon of Hungarian Paprika
    2 teaspoons fresh lemon juice
    3 tablespoons all purpose flour.
    2 cups chicken broth, mushroom stock or vegetable broth
    1 cup heavy cream or milk
    1/2 cup sour cream
    Fresh cracked pepper to taste

    Garnish:
    Zest of 1 lemon
    Small bunch of Italian parsley.

    Heat a large stock pot over medium heat. Add 2 tablespoons butter. Melt down. Stir in 2 cups diced white onion. Cook down for about 5 minutes. After a few minutes, add 1 teaspoon garlic-shallot puree or 1 minced cloves garlic. Stir well.

    After 5 minutes, add the sliced mushrooms. Next, add 1 teaspoon kosher salt followed by 2-3 teaspoons dried dill or 3 teaspoons fresh dill. Next, add 1 tablespoon of Hungarian Paprika. Cook down 10-15 minutes. Add 2 teaspoons fresh lemon juice and 3 tablespoons all purpose flour. Cook down and stir for about 5 minutes.

    Finally, add 2 cups chicken broth, mushroom stock or vegetable broth.

    Stir, reduce heat to medium/low. Cover and cook for about 10 more minutes.

    Next, stir in 1 cup heavy cream or milk. Finally, stir in 1/2 cup sour cream and add fresh cracked pepper and more salt if needed.

    Serve with garnish of lemon zest and chopped parsley. Enjoy!
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