HUNGARIAN MUSHROOM SOUP
5 to 6 cups; 4 servings
This hearty soup is even more delicious when made with Mushroom Stock.
Melt in a Dutch oven or large saucepan over medium heat:
- 2 tablespoons butter
Add and cook, stirring, until softened, 6 to 8 minutes:
- 1 large onion, chopped
Add:
- 1 pound assorted mushrooms, sliced
Sauté until the mushrooms release their liquid and wilt a bit, about 8 minutes. Add and stir until combined:
- 3 tablespoons all-purpose flour
- 1 tablespoon smoked paprika
- (1 ½ teaspoons dried thyme)
Whisk in:
- 1 cup milk or half-and-half
- 3 cups vegetable stock or Mushroom Stock
Bring to a simmer, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and whisk in:
- ½ cup sour cream
- 2 tablespoons chopped dill
Taste and season to taste with:
- Salt and black pepper