Hungarian Mushroom Soup

Ingredients

• 2 tablespoons butter
• 1 large onion, chopped
• 1 pound assorted mushrooms, sliced
• 3 tablespoons all-purpose flour
• 1 tablespoon smoked paprika
• (1 ½ teaspoons dried thyme)
• 1 cup milk or half-and-half
• Hide ingredients for 3 cups vegetable stock or Mushroom Stock 1 3 cups vegetable stock or Mushroom Stock (opens in new tab) 3 cups vegetable stock or Mushroom Stock
  • 2 tablespoons olive oil
  • 1 small onion or large shallot, chopped
  • 1 small carrot, chopped
  • 8 ounces mushrooms or mushroom scraps (if possible, use some flavorful mushrooms such as shiitakes), chopped
  • 1 tablespoon tomato paste
  • ¼ cup dry red wine
  • 12 cups water
  • (1 ounce dried mushrooms, such as shiitake or porcini)

  Sub-recipe steps

  1. Heat in a Dutch oven over medium heat: 2 tablespoons olive oil
  2. Add: 1 small onion or large shallot, chopped; 1 small carrot, chopped
  3. Sauté until starting to brown, about 7 minutes. Add: 8 ounces mushrooms or mushroom scraps (if possible, use some flavorful mushrooms such as shiitakes), chopped
  4. Sauté until the mushrooms have softened and released their juices, about 5 minutes. Add: 1 tablespoon tomato paste
  5. Stir and allow a dark brown fond (or crust) to develop on the bottom of the pot. Add: ¼ cup dry red wine
  6. Scrape the browned bits off the bottom of the pot. Add: 12 cups water; (1 ounce dried mushrooms, such as shiitake or porcini)
  7. Simmer, partially covered, for 45 minutes. Strain, pressing the vegetables with a spoon to extract as much liquid as possible. Cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.
• ½ cup sour cream
• 2 tablespoons chopped dill
• Salt and black pepper