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Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup Recipe

Postby HighHeelKitchen » Thu Jun 02, 2011 10:37 am

Hungarian Mushroom Soup:
1/4 cup ( 1/2 stick) unsalted butter
1/2 cup diced onion
6 ounces portobello mushrooms, sliced
12 ounces white mushrooms, sliced
4 teaspoons sweet paprika
1 to 2 cloves garlic, minced
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon chopped dill
3 to 4 Tablespoons flour
2 + 3/4 cups vegetable stock or broth
1 + 1/4 teaspoons soy sauce
3/4 cup milk
1/2 cup sour cream
1 teaspoon lemon juice or sherry

In a large pot over medium heat, melt the butter. Add the onion, mushrooms, paprika, garlic, 1/2 teaspoon of the pepper or to taste and 1/2 teaspoon of the dill. Cook, stirring, until the onions and mushrooms are tender but not burned, about 6 minutes. Do not break up the mushrooms.

Sprinkle the flour over the mushrooms and blend to make a roux. Cook for 4 to 5 minutes, stirring constantly. Slowly add the vegetable stock or broth, stirring, then add the soy sauce and milk. Cook until slightly thickened, 6 to 7 minutes. Add the sour cream, the remaining 1/2 teaspoon of the pepper or to taste and the lemon juice or sherry. Stir and cook until heated through, stopping before any bubbles form. Add salt and pepper to taste and sprinkle with the remaining 1/2 teaspoon dill.

Serve immediately.

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