Hungarian-Style Mushroom Soup
- One Pot
Ingredients
- 1 oz (30 g) dried mushrooms
- 2 tbsp (30 mL) sunflower oil or vegetable oil
- 2 cups (500 mL) finely chopped onions
- 1 clove garlic, minced
- 1 lb (500 g) mushrooms, very thinly sliced
- 1/3 cup (75 mL) finely chopped parsley
- 1-1/2 tsp (7 mL) sweet paprika
- 1 tsp (5 mL) dried marjoram
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) hot paprika
- 1/4 cup (60 mL) all-purpose flour
- 3-1/2 cups (875 mL) homemade chicken stock
- 1/3 cup (75 mL) dry white wine
- 3/4 cups (175 mL) sour cream
- 2 tbsp (30 mL) chopped fresh dill
Preparation
Soak dried mushrooms in 2-1/2 cups/625 mL warm water until soft, 20 to 30 minutes. Drain, reserving soaking liquid and ensuring mushrooms are clean of grit. (If using trumpet or morel mushrooms, break in half to check inside.) Chop finely. Let soaking liquid stand until sediment settles to bottom.
In soup pot or Dutch oven, heat oil over medium heat; fry onions, stirring often, until light golden, 12 to 15 minutes. Add soaked mushrooms and garlic; fry, stirring, for 2 minutes. Add fresh mushrooms; cook, stirring without breaking slices, until mushrooms are wilted, about 8 minutes. Stir in parsley, sweet paprika, marjoram, salt and hot paprika. Increase heat to medium-high; sauté until mixture is dry. Stir in flour; cook, stirring, for 2 minutes.
Pour in mushroom soaking liquid, leaving sediment behind. Add stock and wine; stirring, bring to boil. Reduce heat to low; simmer, covered, for 50 minutes. Stir in sour cream; return to simmer. Remove from heat; stir in dill.
Makes 6 to 8 servings.
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