Hungarian Mushroom Soup Recipe

 

This Hungarian Mushroom Soup recipe is inspired by a dish I enjoyed at Old Wives Tale in Portland way back in 2008 I ve put my own spin on it of course complete with garlic shallot puree and a gremolata topping I think this is way better than most cream of mushroom soup recipes and I hope you ll agree Hungarian Mushroom Soup1 1 2 pounds button mushrooms sliced2 tablespoons butter2 cups diced white onion1 teaspoon garlic shallot puree or 1 minced cloves garlic1 teaspoon kosher salt2 3 teaspoons dried dill or 3 teaspoons fresh dill1 tablespoon of Hungarian Paprika2 teaspoons fresh lemon juice3 tablespoons all purpose flour 2 cups chicken broth mushroom stock or vegetable broth1 cup heavy cream or milk1 2 cup sour creamFresh cracked pepper to tasteGarnish Zest of 1 lemonSmall bunch of Italian parsley Heat a large stock pot over medium heat Add 2 tablespoons butter Melt down Stir in 2 cups diced white onion Cook down for about 5 minutes After a few minutes add 1 teaspoon garlic shallot puree or 1 minced cloves garlic Stir well After 5 minutes add the sliced mushrooms Next add 1 teaspoon kosher salt followed by 2 3 teaspoons dried dill or 3 teaspoons fresh dill Next add 1 tablespoon of Hungarian Paprika Cook down 10 15 minutes Add 2 teaspoons fresh lemon juice and 3 tablespoons all purpose flour Cook down and stir for about 5 minutes Finally add 2 cups chicken broth mushroom stock or vegetable broth Stir reduce heat to medium low Cover and cook for about 10 more minutes Next stir in 1 cup heavy cream or milk Finally stir in 1 2 cup sour cream and add fresh cracked pepper and more salt if needed Serve with garnish of lemon zest and chopped parsley Enjoy

 

 

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