Hungarian Mushroom Soup
From debzy 16 years ago
- 35 minutes to make
- Serves 68
This is a popular soup at a nice little sandwich shop in town and this is my spin on it. The dill isn't overpowering but adds a nice herby flavor. This is a one pot meal with some crusty bread and maybe a side salad.
Ingredients
- 4 T butter, unsalted shopping list
- 2 c onion -- diced shopping list
- 2lb Crimini mushroom -- sliced shopping list
- 3/4 c wine, white, dry shopping list
- 6 T butter, unsalted shopping list
- 6 T flour, all-purpose shopping list
- 3 c milk, whole shopping list
- 3 c sour cream shopping list
- 1 ½ t paprika, Hungarian Sweet shopping list
- 1 t salt shopping list
- 1 t dill weed shopping list
- ½ t pepper, black, ground shopping list
How to make it
- Sauté the onions and mushrooms in the butter in a large sauté pan until the onions are translucent and mushrooms are browning.
- Add the wine and cook until the alcohol has boiled off, about 3-4 minutes. Remove from the heat and set aside.
- In a 3 quart saucepan, over low heat, blend the flour and butter into a roux, stirring constantly for 4-5 minutes.
- Add the milk; continue whisking, increase heat to medium. Cook until mixture thickens, whisking occasionally.
- Whisk the mushroom/onion mixture into the milk mixture.
- Add the sour cream and seasonings, slow simmer over low heat for 10 minutes or until flavors are blended.
The Rating
Reviewed by 2 people-
Hi Juels! I love your soup recipe and can't wait to taste it. This sounds like the perfect soup to warm up to on a cool evening with some bread and a simple salad! Thank you so much for sharing this recipe!
annieamie
in Los Angeles loved it
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Love the sounds of this soup! Will definitely give it a try!
juels
in Clayton loved it
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