Hungarian Mushroom Soup
Oct. 29th, 2023 12:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
senmut in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitchenThis began as a recipe found here: Tumblr Post but as usual with me, it got a little changed to account for preferences.
8 oz chopped baby Bella mushrooms
1 large red onion chopped
4 tbsps salted butter
1 tsp dill (sub sweet basil if you don't like dill)
2 tsps smoked paprika
2 tsps thyme
1 tsp kosher salt
1/2 cup chardonnay
2 cups chicken broth
1 tbsp Worcestershire sauce
3 tbsps all purpose flour
1 cup half and half
1 tsp lemon juice
1/4 cup sour cream
Melt the butter in your pot (a regular size cooking pot is big enough). Drop your onions and mushrooms in that, cook over medium heat until your onions are translucent (about 8 minutes).
Add all the seasonings, the wine, the worc, and the broth. Bring to a boil over high, then drop to a simmer over low and let cook until liquid reduces about a 1/3rd (recipe called for 10 minutes, I let it go 7).
While it's doing that, mix your flour and milk, whisking into a smooth roux. I swear to you! Half and Half makes roux better than milk; I was VERY happy with it.
Once the liquid reduces enough, add the roux, simmer to let the sauce thicken a bit (about 10 minutes for real here).
Add the sour cream and lemon juice, mix it in well. Serve with toast, biscuits, crackers... garnish with parsley if you want.
Makes four servings at least.
Ingredients
8 oz chopped baby Bella mushrooms
1 large red onion chopped
4 tbsps salted butter
1 tsp dill (sub sweet basil if you don't like dill)
2 tsps smoked paprika
2 tsps thyme
1 tsp kosher salt
1/2 cup chardonnay
2 cups chicken broth
1 tbsp Worcestershire sauce
3 tbsps all purpose flour
1 cup half and half
1 tsp lemon juice
1/4 cup sour cream
Making
Melt the butter in your pot (a regular size cooking pot is big enough). Drop your onions and mushrooms in that, cook over medium heat until your onions are translucent (about 8 minutes).
Add all the seasonings, the wine, the worc, and the broth. Bring to a boil over high, then drop to a simmer over low and let cook until liquid reduces about a 1/3rd (recipe called for 10 minutes, I let it go 7).
While it's doing that, mix your flour and milk, whisking into a smooth roux. I swear to you! Half and Half makes roux better than milk; I was VERY happy with it.
Once the liquid reduces enough, add the roux, simmer to let the sauce thicken a bit (about 10 minutes for real here).
Add the sour cream and lemon juice, mix it in well. Serve with toast, biscuits, crackers... garnish with parsley if you want.
Makes four servings at least.