This Hungarian Mushroom Soup with Fresh Dill is rich, with hints of smokiness and
a great umami flavor. It’s the perfect bowl of soup to warm up with this season!
INGREDIENTS: Serving for 6
4 Tablespoons butter
1 large onion diced
1 pound mushrooms sliced white, portabella is preferred
3 Tablespoons flour
1 Tablespoon paprika
1/2 Tablespoon crushed red pepper
3 cups vegetable stock
3 Tablespoons soy sauce
1/2 cup milk
1/2 cup heavy cream
1/2 cup sour cream
1 Tablespoon lemon juice
1 Tablespoon chopped fresh dill or 2 tsp. dried dill
¼ cup chopped fresh cilantro or parsley
salt & pepper to taste
INSTRUCTIONS:
Melt the butter in a large saucepan or Dutch oven over medium
heat, add the onions and mushrooms and cook until the mushrooms have
released their liquids and it has evaporated, about 10-15 minutes.
Mix in the flour and paprika & crushed red pepper and let it cook for 2-3 minutes.
Add the stock, soy sauce and milk/cream, bring to a
gentle boil, reduce the heat and simmer for 10 minutes.
Remove from heat and mix in the sour cream, lemon juice, dill and cilantro or parsley.
Season to taste with salt and pepper.
Bon Appetit