This Hungarian Mushroom Soup with Fresh Dill is creamy, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this winter!
INGREDIENTS
- 4 Tbsp . butter
- 1 large onion diced
- 1 lb . mushrooms sliced (white or crimini)
- 3 Tbsp . flour
- 1 Tbsp . paprika
- 3 cups vegetable stockchicken stock or bone broth
- 3 Tbsp . soy sauce
- 1 cup 2% milk
- 1/2 cup sour cream
- 1 Tbsp . lemon juice
- 1 Tbsp . chopped fresh dill or 2 tsp. dried dill
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
INSTRUCTIONS
- Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
- Mix in the flour and paprika and let it cook for 2-3 minutes.
- Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
- Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.
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