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Hungarian Mushroom Soup

Filed under Soup

by Jill Smith

Recipe Source

Ingredients

  • 4 tbsp butter
  • 2 cup onions, chopped
  • 1 lb mushrooms, sliced
  • 2 cup chicken or vegetable stock
  • ½ cup dry white wine
  • 2 tsp dried dill
  • 2 tsp minced fresh thyme leaves (or dried if you prefer)
  • 2 tsp paprika
  • 2 tbsp soy sauce
  • 1 cup whole milk
  • 3 tbsp flour
  • ¼ cup greek yogurt
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley

Directions

  1. In a large pot, cook the onions and mushrooms in butter over medium heat until onions are soft and translucent (about 15 minutes)
  2. Add the dill, thyme, paprika, chicken or vegetable stock, soy sauce and white wine. Bring to a simmer and cook until the liquid reduces by half
  3. While soup is reducing, whisk the flour into the milk in a separate bowl until smooth. Add the mixture to the soup and cook until the soup begins to thicken (about 10 minutes)
  4. Turn the heat down to low and slowly stir in greek yogurt and lemon juice
  5. Garnish with parsley and serve hot