Hearty Hungarian Mushroom Soup

Hearty & delicious. Can be served chunky style or as a creamy bisque.

https://www.cutoutandkeep.net/projects/hearty-hungarian-mushroom-soup • Posted by Rosemary S.

This will come together quickly but you do have time between steps to prep the next group of ingredients. Be sure to hold back with a cup of mushrooms. They’ll be used for the awesome garnish.

You will need

6 tbsp Unsalted Butter , divided 2 cup Chopped Onion 16 oz Fresh sliced Button Mushrooms , divided 2 cup Chicken Broth (or vegetable broth) 1 tbsp Hungarian Sweet Paprika 1 tbsp Low-sodium Soy Sauce (for gluten-free, use tamari sauce) 1 tbsp Chopped fresh Dill weed 3 tbsp All Purpose Flour (or gluten-free flour) 1 cup Milk ½ cup Sour Cream ¼ cup Chopped fresh Parsley (plus more for garnish) 2 tsp Lemon Juice 1 tsp Salt ¼ tsp Freshly Ground Black Pepper Croutons for serving (optional)

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Description

This will come together quickly but you do have time between steps to prep the next group of ingredients. Be sure to hold back with a cup of mushrooms. They’ll be used for the awesome garnish.

Instructions

1. Melt 2 tablespoons of butter in a 4-to 5-quart pot or dutch oven over medium heat. Add the onions and sauté for 5 minutes. Add all but 1-cup of the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes.

2. Meanwhile, melt 3 tablespoons of butter in a small saucepan over low-medium heat. Add the flour and whisk continuously until mixture is smooth and golden in color. Add a small amount (about 1 cup) of the simmered broth to the roux, a little bit at a time while continuously whisking.

3. Pour the milk into the soup and stir well to blend. Add the thickened roux, stirring continuously until fully incorporated. Cover and simmer for 15 more minutes, stirring occasionally.

4. Meanwhile, sauté the cup of reserved mushrooms in the remaining tablespoon of butter until they are cooked through with crispy edges. If you like, season them with a bit of salt & pepper. Set aside to use as a garnish.

5. Finally, stir in the salt, ground black pepper, lemon juice, parsley, and sour cream. Mix well and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately topped with croutons, sautéed mushrooms, and fresh chopped parsley.

6. RECIPE NOTES: As illustrated, this is truly a very hearty soup. Loaded with flavor and chunks of mushrooms in every bite. If you prefer, you can... 1. Chop your mushrooms into small pieces …giving the final dish a completely different texture. 2. Or before adding the final ingredients, grab that immersion blender and create a smooth creamy mushroom bisque. No matter what method you choose, your soup will be flavorful and delicious.