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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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