1930. Hungarian Mushroom Soup

The start of every new season is wonderful. In rolls the cozy season full of soups and stews. What makes this mushroom soup a Hungarian one is the inclusion of sour cream and dill, both fundamental ingredients in eastern European cuisine. 

Ingredients:

 

50g butter

1 large yellow onion, finely chopped

500g fresh mushrooms, thinly sliced 

3 Tbsp flour

3 cups chicken broth

1 cup sour cream

1 cup milk

2 tsp paprika

1 tsp dried dill 

¾ tsp salt

½ tsp ground thyme

¼ tsp black pepper

Method:

In a large pot over medium heat, melt butter. Add chopped onions and sauté until they become translucent, about 3-4 minutes. Stir in sliced mushrooms and cook until they have softened and released their moisture, about 5-6 minutes, stirring occasionally.

Sprinkle flour over mushrooms and onions, stirring well to coat everything evenly. Cook for an additional 1 minute. Pour in broth and stir to combine. Reduce stovetop heat to low and simmer for 10 minutes, stirring occasionally. While soup simmers, in a separate bowl, whisk together sour cream and milk until smooth.

After simmering for 10 minutes, stir in paprika, dill, salt, thyme, and pepper. Gradually add dairy mixture to the soup, stirring continuously to incorporate it well. Increase stovetop heat to medium-low and simmer soup for an additional 5-7 minutes (avoid boiling to prevent curdling).

Check seasoning and add more, if desired.

Ladle soup into bowls, garnish with chopped parsley and pepper, then serve.

صحة و عافية