Hungarian Mushroom Soup

Amarante

Tue, Aug 09 2022, 1:57 pm

This was a good version of a classic mushroom soup

Hungarian Mushroom Soup

Excerpt From: Ronnie Fein - Hip Kosher

Makes 4 servings.

The recipe for this creamy and aromatic soup was given to me by Judith Roll and Rebecca Martin, who operate the Sweet On You Bakery & Café at the JCC in Stamford, Connecticut. Like many dishes of Hungarian origin, it has a considerable amount of paprika, making it rich and hearty, with a gorgeous autumn orange color.

6 tablespoons butter
1 small onion, minced
10 ounces white mushrooms, sliced
10 ounces portobello mushrooms, chopped
3 large garlic cloves, minced
2 tablespoons paprika
¼ cup all-purpose flour
4 cups vegetable stock
1 cup whole milk
1 tablespoon soy sauce
2 tablespoons minced fresh dill
¾ cup dairy sour cream
1½ teaspoons lemon juice
Salt and freshly ground black pepper, to taste

Place the butter in a soup pot over medium heat.

When the butter has melted and looks foamy, add the onion and mushrooms and cook for about 8 minutes.

Add the garlic and paprika and stir for 1 minute, until combined.

Stir in the flour and mix continuously for 3 minutes. Gradually add the stock and milk, stirring until combined. Add the soy sauce and dill. Raise the heat and bring the liquid to a boil.

“Place the butter in a soup pot over medium heat. When the butter has melted and looks foamy, add the onion and mushrooms and cook for about 8 minutes. Add the garlic and paprika and stir for 1 minute, until combined. Stir in the flour and mix continuously for 3 minutes. Gradually add the stock and milk, stirring until combined. Add the soy sauce and dill. Raise the heat and bring the liquid to a boil.

Lower the heat and simmer for 20 minutes. Stir in the dairy sour cream, lemon juice, and salt and pepper to taste.

Wash mushrooms under cold water with the cap up, gills down. This keeps them from becoming soggy and waterlogged. If there’s dirt in the gills, rinse the mushrooms on both sides and dry them quickly with paper towels.