Youtor
Hungarian Mushroom Soup Recipe Chef Tips
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This Hungarian Mushroom Soup recipe is inspired by a dish I enjoyed at Old Wives Tale in Portland, way back in 2008. Print the recipe! https://cookingsessions.com/hungarian... • I've put my own spin on it, of course, complete with garlic-shallot puree and a gremolata topping. I think this is way better than most cream of mushroom soup recipes, and I hope you'll agree! • Hungarian Mushroom Soup • 1 1/2 pounds button mushrooms, sliced • 2 tablespoons butter • 2 cups diced white onion • 1 teaspoon garlic-shallot puree or 1 minced cloves garlic • 1 teaspoon kosher salt • 2-3 teaspoons dried dill or 3 teaspoons fresh dill • 1 tablespoon of Hungarian Paprika • 2 teaspoons fresh lemon juice • 3 tablespoons all purpose flour. • 2 cups chicken broth, mushroom stock or vegetable broth • 1 cup heavy cream or milk • 1/2 cup sour cream • Fresh cracked pepper to taste • Garnish: • Zest of 1 lemon • Small bunch of Italian parsley. • Heat a large stock pot over medium heat. Add 2 tablespoons butter. Melt down. Stir in 2 cups diced white onion. Cook down for about 5 minutes. After a few minutes, add 1 teaspoon garlic-shallot puree or 1 minced cloves garlic. Stir well. • After 5 minutes, add the sliced mushrooms. Next, add 1 teaspoon kosher salt followed by 2-3 teaspoons dried dill or 3 teaspoons fresh dill. Next, add 1 tablespoon of Hungarian Paprika. Cook down 10-15 minutes. Add 2 teaspoons fresh lemon juice and 3 tablespoons all purpose flour. Cook down and stir for about 5 minutes. • Finally, add 2 cups chicken broth, mushroom stock or vegetable broth. • Stir, reduce heat to medium/low. Cover and cook for about 10 more minutes. • Next, stir in 1 cup heavy cream or milk. Finally, stir in 1/2 cup sour cream and add fresh cracked pepper and more salt if needed. • Serve with garnish of lemon zest and chopped parsley. Enjoy! • #mushroomsoup #mushrooms #cheftips
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