Let me tell you a little secret π, you are about to fall in love with this Hungarian Mushroom Soup. Itβs both hearty and light. Cream of mushroom has nothing on this soup π.
Ingredients
- π 1 1/2 pound mixed mushrooms (I used white and crimini)
- π 1 medium onion chopped fine
- π 4 tbsp salted butter
- π 1 1/2 tbsp sweet paprika
- π 2 tsp herb de Provence or substitute with thyme
- π 2 tbsp chopped garlic
- π 2 tbsp lemon juice
- π 2 tbsp light soy sauce
- π 4 cups chicken or vegetable broth
- π 1 1/2 cups full fat milk
- π 4 tbsp flour
- π 1/3 cup sour cream
- π 1/3 cup Italian parsley
- π salt
Instructions
- 1- start by melting 4 tablespoons of butter in your pan, sautΓ© the onions till transparent, add the mushrooms and cook for a couple of minutes.
- 2- add the paprika and herb de Provence and stir.
- 3- add 2 tablespoons of lemon juice and 2 tablespoons of garlic and stir.
- 4- add your choice of broth and soy sauce , and let simmer for 5-7 minutes uncovered.
- 5- mix the milk with 4 tablespoons of flour make sure there is no lumps,( as this will be your thinking agent). mix into the soup with a whisk. Let cook while stirring for a minute.
- 6- add 1/3 cup of sour cream, this will add creaminess and continue whisking. Let cook un-disturbed for another 2 minutes, taste for salt and adjust. Add parsley and serve. Enjoy!
- Bon appΓ©tit, sahtain, Ψ΅ΨΨͺΩΩ π».