Bowdoin College's Hungarian Mushroom Soup
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Serves/Makes: 8 | Ready In: 30-60 minutes
Ingredients:
1/4 cup unsalted butter
1/2 cup diced onion
6 ounces portobello mushrooms, sliced
12 ounces white mushrooms, sliced
4 teaspoons sweet paprika
2 cloves garlic, minced (or to taste)
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon fresh dill, chopped
3 tablespoons flour (or as needed)
2 3/4 cups vegetable stock or broth
1 1/4 teaspoon soy sauce
3/4 cup milk
1/2 cup sour cream
1 teaspoon lemon juice or sherry
salt
Directions:
In a large pot over medium heat, melt the butter. Add the onion, mushrooms, paprika, garlic, half of the pepper, or to taste, and half of the dill. Cook, stirring, until the onions and mushrooms are tender but not burned, about 6 minutes. Do not break up the mushrooms.
Sprinkle the flour over the mushrooms and blend to make a roux. Cook for 4 to 5 minutes, stirring constantly.
Slowly add the vegetable stock or broth, stirring, then add the soy sauce and milk. Cook until slightly thickened, 6 to 7 minutes.
Add the sour cream, the remaining 1/2 teaspoon of the pepper or to taste and the lemon juice or sherry. Stir and cook until heated through, stopping before any bubbles form. Add salt and pepper to taste and sprinkle with the remaining dill. Serve immediately.
Cook's Notes: Bowdoin College's version of this soup boasts two kinds of mushrooms. Don't let the soup boil, or the sour cream could curdle.
Recipe Location: https://www.cdkitchen.com/recipes/recs/240/Bowdoin-Colleges-Hungarian-Mu106441.shtml
Recipe ID: 77314
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