The other day while I was out driving, I noticed the first leaves starting to turn and my heart did a little happy dance. (OK, maybe it was just a perimenopausal heart flutter, but I’m going with Happy Dance.) Anyway, that can only mean one thing – it’s soup season!!
I love soup. All kinds of soup. During the colder months, I try to make some kind of soup every week, usually on Tuesday. I don’t know how or when Tuesday become Soup Night, but it has been that way for years now. This week, I decided to make one of my all-time favorites: Hungarian Mushroom Soup. (If you would have told me when I was a kid that any kind of mushroom soup would someday be my favorite, I would have told you that you were crazy.)
My recipe was inspired years ago by a recipe from the first Moosewood Cookbook, and while I’ve adjusted and adapted so many times that I’m sure it barely resembles Mollie Katzen’s original, I like to give credit where it’s due. (Also, Mollie is on my buck list of must-meet people.)
Hungarian Mushroom Soup
- 1 large onion chopped
- 1/4 cup butter divided
- 1 pound mushrooms sliced (I use crimini)
- 1 tablespoon Hungarian paprika I usually use a little more
- 1/4 cup chopped fresh dill divided (or 2 teaspoons dried dill)
- 1 tablespoon light soy sauce
- 1 cup white wine I use a pinot gris
- 3 tablespoons flour
- 1 cup half-&-half
- 1 teaspoon salt
- 1 cup stock chicken or vegetable, or water
- 2 teaspoons lemon juice
- 1/4 cup sour cream
- Kosher salt & freshly ground pepper to taste
- Sour Cream
- Chopped dill
In a medium saucepan, saute onions in 2 tablespoons butter until translucent. Add mushrooms and saute 2-3 minutes more.
Add mushrooms, paprika, half of the dill, wine, and soy sauce. Cover and simmer 15 minutes.
Turn off burner. Add remaining butter to mushroom mixture and stir to melt. Sprinkle flour over mushroom mixture and stir to thicken.
Add half-&-half and stock all at once, stirring until smooth.
Season to taste. I usually add a little more paprika at this time.
Turn the heat back onto low, cover and simmer 10 minutes.
Just before serving, add lemon juice and sour cream.
Garnish with sour cream and chopped dill.
When it is all done, I usually smooth this out just a little with my immersion blender. If you do this, don't go crazy: you want to have meaty pieces of mushroom in it for texture and bite.