Hungarian Mushroom Soup

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Rating: 4.0/5 (3 votes cast)

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Ingredients

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  • 1 tablespoon dried porcini mushrooms, finely chopped (or substitute mushroom powder)
  • 2 tablespoons hot water
  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 2 cups diced yellow onion
  • 1 tablespoon chopped garlic, fresh or jarred
  • 2 pounds assorted mushrooms, some sliced, some chopped
  • 1/2 teaspoon black pepper
  • 1 tablespoon kosher salt
  • 1 teaspoon hot paprika (smoked)
  • 2 teaspoon Hungarian paprika (sweet)
  • 1 tablespoon dried dill
  • 1 1/2 cups dry white wine, divided
  • 5 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup heavy cream
  • 3 cups low-sodium vegetable stock
  • 1 cup sour cream
  • 1/4 cup lemon juice

Directions

In a small bowl, soak porcini in hot water to re-hydrate for 10 minutes.
Heat a soup pot over medium-high heat and melt butter. Add onion, garlic and fresh mushrooms and sauté until onions begin to turn translucent.
Add porcini and soaking water. Add pepper, salt, both paprikas and dill.
Add 1 cup wine and cook for 2-3 minutes to evaporate some of alcohol. Add flour in an even layer over mixture and stir well. Cook for 1-2 minutes.
Add milk, stir, then add cream and stock. Reduce heat to low and add sour cream, lemon juice and remaining wine.
Taste and adjust seasoning if necessary. Garnish with dill and paprika and serve with crusty bread.

Recipe from Central Market Shoreline - Culinary Resource Center
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