Hungarian Mushroom Soup
Yield: 6 people
Description
*Sautéing the mushrooms in a roasting pan set over two burners allows you to brown the
mushrooms in one batch. If you can’t or don’t want to do that, simply sauté them in a large (12-
inch) skillet in two batches
*If you like, you can also use baby bella mushrooms, but we liked the meaty quality of the
bigger mushrooms.
Ingredients
- 6 tablespoons olive oil
- 2 pounds portabella mushrooms, stemmed, halved, caps and stems sliced*
- Salt and ground black pepper
- 2 medium-large onions, cut into medium dice
- 1 tablespoon each: dried thyme leaves and paprika
- 6 tablespoons flour
- 1 cup dry white wine or dry vermouth
- 1 quart (6 cups) mushroom or vegetable broth
- 1/4 cup soy sauce
- 2 cups oat creamer or creamy oat milk
- 1/2 cup sour cream, dairy or plant-based
- 1/4 cup each: chopped fresh parsley and dill
- 1 lemon, halved
Instructions
- *Heat 4 tablespoons of oil over medium-high heat in a large roasting pan set over 2 burners. Add mushrooms and cook, without stirring, until mushrooms are impressively browned on one side, about 10 minutes. Season with a sprinkling of salt and pepper and give them a stir. Continue to cook until most of the moisture has evaporated, a couple of minutes longer; turn off heat.
- Meanwhile heat remaining 2 tablespoons of oil in a large soup kettle. Add onions and cook until softened, about 5 minutes. Stir in thyme and paprika, followed by flour. Whisk in wine, broth, soy, creamer, and mushrooms; bring to a simmer, reduce heat to medium-low, and continue to simmer to blend flavors, about 5 minutes. Whisk in sour cream and fresh herbs. Taste and adjust seasonings, including salt, pepper, and lemon juice to taste.