HUNGARIAN MUSHROOM SOUP
Ingredients
2 tablespoons olive oil
1 large onion, chopped
4 large garlic cloves, chopped
20-ounces mushrooms, sliced or rough chopped (I use a mix of wild and button)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon sweet Hungarian paprika
1 ½ teaspoons Sabatino Truffle Zest* (available at Whole Foods)
2 tablespoons flour
3 cups mushroom or chicken stock
2 cups heavy cream
1 tablespoon Worcestershire sauce
¼ cup fresh dill, chopped
¾ cup sour cream
Instructions
Heat the olive oil in a large Dutch oven or soup pot over medium high heat. Add the onions and garlic and cook for 2-3 minutes until soft and fragrant. Add the mushrooms to the pan and continue cooking, stirring frequently, for 5-6 minutes until they have released their moisture and begin to lightly brown.
Add the salt, pepper, paprika, truffle zest, and flour. Cook for 1 more minute, stirring until all of the spices and flour is absorbed into the mushrooms. Add the stock, cream, Worcestershire, and dill. Bring to a boil and then reduce to a light bowl and whisk in the sour cream until smooth. Let the soup bubble away for 8-10 min until slightly thicken.
Serve hot in bowls, garnished with more dill and crusty bread on the side.
*Note – if you don’t have the truffle zest, you can leave it out but, dang, it really pumps up the ‘mushroom-iness and umami flavor’ of the soup!! Delish!!
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