Hungarian Mushroom Soup
Makes 10 Servings
This soup is rich, earthy, and creamy. The paprika isn’t enough to make the soup spicy, but just to add a pleasant warmth which, coupled with acidity of the lemon juice & sherry vinegar, helps keep the soup balanced.
INGREDIENTS
- 1 oz. Dried Wild Mushrooms Mix, reconstituted with soaking water reserved (you could substitute any dried wild mushrooms except chanterelles)
- 4 Tbs. Butter
- 4 Tbs. Flour
- 2 ½ cups Water or Stock
- 4 cups Milk
- 2 cups Chopped Onion
- 1 Tbs. Fresh Lemon Juice
- 1 cup Sour Cream
- 4 tsp Paprika
- 2 tsp Dill Weed
- 2 tsp Salt
- 1 tbsp Sherry Vinegar
DIRECTIONS
1
In a medium saucepan, lightly sauté the onions in butter until translucent, add the flour and cook, while stirring, for 2-3 minutes.
2
Slowly whisk in mushrooms and their soaking water and cook over medium heat until thickened.
3
Add milk and paprika and simmer another 2 or 3 minutes.
4
Whisk in 1/2 cup of the sour cream, then add the remaining ingredients.
5
Serve garnished with a dollop of sour cream.
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