Hungarian Mushroom Soup
Hungarian mushroom soup is a rustic, comfort food idea for cooler days. It is made using paprika, white wine and sour cream for an earthy mushroom soup recipe that will be ready in 25 minutes.
- 30 g Butter
- 150 g Onion finely chopped
- 500 g Mushrooms
- 3 tablespoons Plain flour
- 2 1/2 teaspoons Paprika
- 100 ml White wine
- 300 ml Vegetable stock
- 200 ml Semi-skimmed milk
- 3 tablespoon Soured cream plus extra for topping
- 1 teaspoon Dried dill
- Juice of half a lemon
- Salt and pepper
- 20 g Chopped parsley
In a large pan melt the butter and fry the onions until soft.
Add the chopped mushrooms and stir fry for 2 minutes.
When the mushrooms start to soften sprinkle with flour and paprika and mix in well.
Add the white wine and scrape up any bits of flour/paprika that are stuck to the base of the pan.
Once the wine has reduced by half, gradually add the stock, and milk and stir continually until the soup starts to boil and thicken.
Take the soup off the heat and allow to cool slightly before adding the soured cream then stir in well. Adding the soured cream whilst still on the heat will cause it to curdle.
Finally, stir in the dill and lemon juice and season to taste.
Serve with freshly chopped parsley and extra soured cream.