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Wednesday, 28 March 2012

Hungarian Mushroom Soup

I absolutely love this soup! I couldn't get enough of it. To me, it reminded me of the chicken stroganoff I make, which i will later post.

- 2 teaspoons olive oil                    
- 2 cups onion, diced
- 16 oz mushrooms
- 1 teaspoon dill
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 2 cups chicken stock
- 2 teaspoons fresh lemon juice
- 1/2 cup sour cream

1. Heat the oil in a large frying pan over medium heat. Add the onions then cook them for 2 minutes. Add the mushrooms, dill, paprika, soy sauce, and 1/2 cup of the stock, stir until well combined then cover with a lid and simmer for 15 minutes.
(DO NOT DO WHAT I DO AND BURN THE POT WHENEVER I HAVE TO COVER SOMETHING TO SIMMER IT)
Remove the mushroom mixture and the liquid to a bowl and set aside.

2. Heat the butter in the frying pan, add the flour once the butter has melted then whisk until creamy. (a few minutes). Slowly add the milk while whisking until combined. Cook, stirring frequently for 5-7 minutes or until thick.

3. Add the mushroom mixture and the juices along with the remaining stock to the flour mixture, stir until well combined. Cover and simmer for 10-15 minutes.

4. Just before serving, add the lemon juice, sour cream, and season with salt and pepper. (I found I didn't need to add any extra salt.)

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