Kinda Sorta Hungarian Mushroom Soup
Taking cues from traditional Hungarian Mushroom Soup and Cream of Mushroom this hybrid soup is savory, comforting, and sure to satisfy!
Equipment
- Dutch Oven
Ingredients
- 1/2 stick Unsalted Butter 4 tbsp.
- 1 Sweet Onion, diced
- 8 oz. Cremini Mushrooms, sliced Or "Baby Bella", can use pre-sliced for convenience
- 8 oz. Shiitake Mushrooms, sliced Can use pre-sliced for convenience
- 1 cup Green Peas Optional. Can use frozen. We thought they added a great touch of color, taste, and texture.
- 2 cups Vegetable Stock We used Better than Bouillon
- ¼ cup Dry White Wine
- ½ cup Marsala Wine
- 2 tsp. Fresh Rosemary, chopped Use fresh
- 2 tsp. Fresh Thyme, chopped or torn
- 2 tsp. Hungarian Sweet Paprika
- 2 tbsp. Soy Sauce
- 1 Bay Leaf
- 1 cup Whole Milk
- ½ cup Half and Half
- 3 tbsp. All-Purpose Flour
- ¼ cup Sour Cream
- Half Lemon, juiced
- Fresh Parsley, for garnish
- Black Pepper, to taste
Instructions
- Melt butter in a Dutch oven or stock pot. Add the mushrooms and onions and cook for about 10 - 15 minutes, stirring occasionally, until both soften.
- Add the ingredients up to the bay leaf (non-dairy ingredients). Simmer for about 10 minutes.
- In a separate bowl or measuring cup, mix together the milk, half and half, and flour until combined. Add to pot and simmer for another 8 - 10 minutes.
- Slowly stir in sour cream and lemon juice, mix thoroughly.
- Garnish with parsley and add fresh ground pepper to taste. Serve immediately.
Notes
- We tasted this before the dairy was added and the flavor was amazing. If you prefer non-dairy this could be an option.
- We added the peas because we needed to use them and they turned out to be a solid addition. Soup can be made without them if you prefer.