Hungarian Mushroom Soup

New year, new plates! After using just our everyday plates and bowls for the blog for years I wanted to switch things up. My parents gifted me a great assortment for Christmas and I'm looking forward to incorporating them into future blogs. We made this soup during my winter break and I wish we had doubled the recipe. The resulting meal was flavorful with a thick, rich broth filled with pieces of mushroom. We topped the soup with additional sour cream and served it with a piece of sourdough bread which was the perfect complement to the flavors of the soup. Dave was also impressed with this soup and enjoyed the tang from the sour cream throughout.

Recipe from The Modern Proper.

-2 tablespoons butter
-2 cups onions, chopped
-1 pound mushrooms, sliced
-2 cups vegetable broth
-1/2 cup dry white wine
-2 teaspoons dried dill
-2 teaspoons fresh thyme
-2 teaspoons paprika
-2 tablespoons soy sauce
-1 cup milk
-3 tablespoons flour
-1/4 cup sour cream
-2 tablespoons lemon juice

In a large pot saute the onions and mushrooms in butter over medium heat until the onions have become translucent and the mushrooms have reduced. Add the dill, thyme, paprika, vegetable broth, soy sauce and white wine. Bring to a simmer and cook until the liquid reduces by half.

In a small bowl, whisk the flour into milk until smooth. Then, add the milk mixture to the soup and cook for about 10 more minutes or until the soup begins to thicken.

Reduce the heat to low and slowly stir in the sour cream and lemon juice until completely combined into the soup. Serve with additional sour cream and a garnish of dried or fresh parsley.


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