Hungarian Mushroom Soup
Ingredients
- 4 tablespoons unsalted butter
- 2 cups chopped yellow onion
- 1 teaspoon kosher salt
- 1 1/2 pounds button mushrooms
- 2 tablespoons fresh dill
- 1 tablespoon fresh thyme
- 2 teaspoons paprika
- 3 cups vegetable stock
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup sour cream
- ground black pepper
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Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and salt and sauté until nearly translucent, about 3 minutes. Add the mushrooms and continue to cook until all of the liquid from the mushrooms has started to cook off and the mushrooms themselves have shrunk by about a third, around 10 minutes.
- Add the dill, thyme, and sweet paprika and stir to combine. Let cook for a minute before adding the vegetable stock. Turn the heat up to medium-high. Once boiling, reduce the heat to low and let simmer for at least 10 minutes.,Add the flour and milk to a small bowl and whisk to combine, then add to the pot. Let cook over low heat, stirring occasionally, until thickened, about 10 more minutes.,Do not let the soup boil again, otherwise, the milk could curdle; this won’t affect taste or texture, but is less visually appealing.,To make this soup vegan, substitute the milk with a dairy-free alternative.
- Remove from the heat and stir in the sour cream. Season to taste with more salt and freshly ground black pepper before serving with a little more sour cream, sweet paprika, and fresh dill over each bowl.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original