Hungarian Soup (Print Version)
# Ingredients:
01 -
A quarter cup of sour cream.
02 -
1 large onion, cut into small pieces.
03 -
1/2 cup dry white wine.
04 -
4 tablespoons of salted butter.
05 -
2 teaspoons minced fresh thyme.
06 -
1 pound of sliced cremini mushrooms.
07 -
2 teaspoons paprika powder.
08 -
3 tablespoons of regular flour.
09 -
2 teaspoons of dried dill.
10 -
2 cups of vegetable or chicken broth.
11 -
1 tablespoon of Worcestershire.
12 -
A single teaspoon of kosher salt.
13 -
A cup of full-fat milk.
14 -
1 tablespoon optional fresh lemon juice.
15 -
2 tablespoons fresh parsley as an optional garnish.
# Instructions:
01 -
Add butter to a big pot and let it melt over medium heat. Stir in the onions and mushrooms, cooking for around 8 minutes until onions soften.
02 -
Pour in the wine, broth, herbs, Worcestershire, paprika, and salt. Let it come to a boil, then turn the heat down to simmer for 10 minutes until the liquid shrinks by about a third.
03 -
Mix the milk and flour together until smooth, no lumps. Pour it into the soup, cooking for 10 more minutes until it gets thick.
04 -
On low heat, carefully mix in the sour cream and lemon juice until blended well.
05 -
Scoop into serving bowls and top with parsley if you'd like.
# Notes:
01 -
Yields about 5 cups - double if serving as the main course.
02 -
Store in freezer for up to a month.