Sage and Mushroom olive oil · Soups and Breads ·Mar 26, 2024

Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 tablespoons Fustini's Sage and Wild Mushroom olive oil; 2 cups onions, chopped; 1 pound mushrooms, sliced; 2 cups chicken or vegetable stock; 1/2 cup dry white wine; 2 teaspoon dried dill; 2 teaspoon minced fresh thyme leaves; 2 teaspoons paprika; 2 tablespoons soy sauce; 1 cup whole milk; 3 tablespoons flour; 1/4 cup sour cream; 2 tablespoons lemon juice; 2 tablespoons fresh flat-leaf parsley

Prep Time

5 minutes

Cook Time

30 minutes

Ingredients

4 tablespoons Fustini's Sage and Wild Mushroom olive oil
2 cups onions, chopped
1 pound mushrooms, sliced
2 cups chicken or vegetable stock
1/2 cup dry white wine
2 teaspoon dried dill
2 teaspoon minced fresh thyme leaves
2 teaspoons paprika
2 tablespoons soy sauce
1 cup whole milk
3 tablespoons flour
1/4 cup sour cream
2 tablespoons lemon juice
2 tablespoons fresh flat-leaf parsley

Directions

In a heavy pot or Dutch oven, sauté, the onions and mushrooms in olive oil over medium heat until onions are soft and translucent, about 15 minutes.
Add the dill, thyme, paprika, broth, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.
In a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken about 10 more minutes. Turn the heat down to low and slowly stir in the sour cream and lemon juice. Garnish the soup with parsley and serve hot.

Hungarian Mushroom Soup