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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is as close as I can get to a great mushroom soup I had in Romania, on the Hungarian border. It's thick and spicy and wonderful. Important: use great quality paprika! Hungarian Half-Sharp from is perfect. Ingredients:
1 lb. fresh mushrooms, chopped |
2 c chopped onion |
7 t butter, separated |
salt |
1 tbs dill weed |
2 c stock (i use beef, have also used chicken) |
3 c water |
1 tsb tamari (soy sauce) |
2 tsp hungarian half sharp paprika (more if you prefer) |
6 t all-purpose flour |
2 c milk (preferably whole) |
1/2 c sour cream |
2 tsp fresh lemon juice |
1/4 c fresh chopped parsley |
Directions:
1. Sauté mushrooms and onion in 3T butter in a large stock pot. Salt lightly.
2. Add dill, stock, water, soy sauce, paprika. Simmer for 15 minutes.
3. Meanwhile, melt in a saucepan 4 T butter. (Don't brown.)
4. Very slowly, whisk in 6 T all-purpose flour.
5. Slowly whisk in 2 C milk and continue to whisk until thick and creamy.
6. Add cream mixture to mushroom mixture in large pot. Stir and simmer for 10 to 15 minutes.
7. Remove from heat. Add lemon juice and sour cream, stirring until sour cream is well incorporated and smooth. Mix in fresh parsley and serve.
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