Hungarian Mushroom Soup
Ingredients
- 1 large onion, finely chopped should be about 2 cups
- 2 tbsp e.v olive oil or butter
- 1 lb mushrooms, see ingredient descriptions for details.
- 3 cups veggie or chicken broth
- 1 cup full fat dairy milk or rich nut milk of your choice
- ¼ cup dry white wine
- 2 tsp liquid aminos or low sodium soy sauce
- 1 tbsp mild sweet unsmoked paprika
- 3 tbsp a.p flour
- ¼ cup full fat sour cream
- 1 tsp dried dill or 2-3 tbsp fresh
- 1 tsp dried thyme
- kosher salt and black pepper as needed
- 2 tbsp lemon juice
- chopped parsley to garnish
Instructions
- Warm olive oil or butter in a large sauce pan/pot or Dutch oven. Add and saute the chopped onions and mushrooms over medium heat until onions are soft and translucent, about 15 minutes. See notes**
- Add the dill, thyme, paprika and stir to mix well. Add the chicken or vegetable stock, liquid aminos and white wine. Bring the soup to a boil and drop the heat to a simmer, cook until the liquid reduces by half.
- While the soup simmers, whisk the flour into the milk until smooth in a small bowl. Stir the flour-milk slurry to the soup and simmer until the soup begins to thicken, about 5-7 minutes.
- Slowly stir in the sour cream and lemon juice. Garnish the soup with parsley and serve hot with croutons or toast.
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