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Hungarian Mushroom Soup

Source of Recipe

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Recipe Introduction

"Cozy up with a warm bowl of thick and creamy Hungarian mushroom soup—ready in an hour!"

Recipe Link: https://tinyurl.com/hungarian-mushroom-soup

List of Ingredients

â—¦ 2 pounds mushrooms, trimmed and sliced (I used cremini)
â—¦ 4 tablespoons salted butter
â—¦ 1 yellow onion, peeled and finely chopped
â—¦ 1 tablespoon Hungarian sweet paprika
â—¦ â…“ cup dry sherry or dry white wine
â—¦ 4 cups chicken broth (you can also use vegetable or mushroom broth)
â—¦ 1 tablespoon Worcestershire sauce
â—¦ 1 tablespoon lemon juice
â—¦ 1 teaspoon salt
â—¦ 1 ½ cups half-and-half
â—¦ 2 tablespoons cornstarch
â—¦ 1 cup sour cream
â—¦ Handful of fresh dill, snipped


Recipe

Heat a Dutch oven or soup pot over medium-high heat. Working in batches so as not to crowd the pan, add the mushrooms to the pot and sauté, stirring occasionally, until the mushrooms begin to release their moisture and start to brown. (Note: You will get some nice browning on the bottom of the pan—that's good, it will become great flavor in the soup. Just don't allow that to burn.) Remove the mushrooms to a plate and set aside.

In the same pot, melt the butter. Sauté the onions for several minutes until they start to soften. Add the paprika and continue to cook, stirring almost constantly, for a minute or two more. Add the sherry or wine and stir as the liquid starts to evaporate.

Add the mushrooms back into the pot (along with any accumulated juices) with the chicken broth, Worcestershire sauce, lemon juice, and salt. Bring up to a simmer and let simmer *gently* for about 10 minutes.

Whisk together half-and-half and cornstarch. Stir into the soup. Bring back to a simmer as the soup thickens. Taste and adjust any of the seasonings. If you are making the soup ahead, stop at this point, allow to cool, and refrigerate. Then rewarm to a simmer on the stove before proceeding to the next step.

Add sour cream and fresh dill to the soup before serving. (Note: Sour cream can curdle if heated too much, so I like to let the cool a bit before stirring it in. Alternatively you can serve the soup in bowls topped with the sour cream.)

Makes 6 servings