This requires little work because everything is combined in a single pot in a dump-and-cook manner. The flavors are then allowed to meld together over time. With a milk and flour slurry, the consistency is perfect—it's creamy enough to heap spoonfuls on top of toast or crusty bread slices.
Not to include a generous dollop of sour cream for maximum impact.
Dutch oven tools needed for this recipe
MUSHROOM SOUP FROM HUNGARY: HOW DO I SERVE IT?
Great toppings include some crusty bread, fresh herbs, freshly cracked black pepper, and a dollop of sour cream!
IS WHITE WINE REQUIRED TO BE USED?
You can use extra vegetable stock as a non-alcoholic alternative to white wine.
CAN I OPT IN FOR DRIED HERBS?
Of course! However, you need less when utilizing dried herbs because they are frequently more concentrated and effective than fresh herbs. One tablespoon of fresh herbs to one teaspoon of dry herbs is the proper ratio.
3 tablespoons unsalted butter
1 sweet onion, diced
1 ½ pounds cremini mushrooms, sliced
4 ounces shiitake mushrooms, stemmed and diced
½ cup dry white wine
4 cups vegetable stock
2 tablespoons reduced sodium soy sauce
2 teaspoons Hungarian or sweet paprika
1 ½ teaspoons dried dill
5 sprigs fresh thyme
1 bay leaf
3 tablespoons all-purpose flour
1 ½ cups whole milk
¼ cup sour cream
2 teaspoons lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste.
DIRECTIONS
In a large stockpot or Dutch oven set over medium heat, melt butter. Add the onion and mushrooms, and simmer for 16 to 20 minutes, stirring now and then, until the mushrooms are soft and beginning to brown.
Whisk in the wine, making sure to scrape up any browned bits from the Dutch oven's bottom.
Add the bay leaf, paprika, dill, thyme, and vegetable stock.
Bring to a boil, then lower heat and simmer for 15 to 20 minutes, or until flavors have melded and the mixture is slightly reduced.
Mix the flour and milk together in a small bowl. For about ten minutes, or until the flour mixture thickens, stir it into the Dutch oven.
Turn the heat down to low and mix in the sour cream, lemon juice, zest, and parsley. Season with salt and pepper, according to taste.
Serve right away.