Hungarian Mushroom Soup

Ingredients -

4 tablespoons Unsalted Butter
2 cups chopped White Onion
1 pound Fresh Mushrooms, sliced
2 teaspoons Dried Dill Weed
1 tablespoon Hungarian Paprika
1 tablespoon Soy Sauce
2 cups Chicken Broth
1 cup Whole Milk
3 tablespoons All-Purpose Flour
1 teaspoon Coarse Salt
Fresh Ground Black Pepper, to taste
2 teaspoons Fresh Lemon Juice
1/4 cup chopped Fresh Parsley
1/2 cup Sour Cream

Preparation:

1. Add unsalted butter to stockpot. Heat over medium heat.

2. Sauté chopped onion 4 minutes, or until onion softens.

3. Stir in mushrooms and sauté 5 additional minutes.

4. Stir in dried dill weed, paprika, soy sauce, and chicken broth.

5. Reduce heat to low. Cover stockpot. Simmer 15 minutes.

6. Add milk and flour to small bowl. Whisk to combine.

7. Stir milk mixture into soup.

8. Simmer 15 minutes.

9. Season the soup with salt and pepper.

10. Stir in fresh lemon juice, chopped fresh parsley, and sour cream.

11. Simmer 2 minutes, but do not boil. Serve hot.

Soup Making Tip

Cremini Mushrooms

These are a version of the portobello, only smaller and dark brown. Generally creminis have a tougher skin and are more intense in flavor.

Soup Making Tip

Chanterelles

Chanterelles mushrooms are a trumpet shaped, golden yellow, wild mushroom. They are not always readily available, generally fall and winter is the time to find chanterelles.