Description
A rich and hearty Hungarian mushroom soup filled with earthy flavors and comforting notes, perfect for chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1/2 cup dry sherry
- 6 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook for 5-7 minutes until softened and translucent, stirring occasionally.
- Stir in the minced garlic and cook for an additional minute until fragrant, stirring constantly.
- Add the sliced cremini and shiitake mushrooms to the pot, stirring to combine.
- Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
- Pour in the dry sherry to deglaze the pot, scraping up any browned bits stuck to the bottom. Simmer for 1-2 minutes until the sherry mostly evaporates.
- Stir in the vegetable or chicken broth, dried thyme, smoked paprika, and cayenne pepper if using. Mix well to combine all flavors.
- Bring the soup to a gentle simmer, then lower the heat, cover, and let it simmer for at least 20 minutes up to an hour.
- Melt butter in a separate small saucepan over medium heat. Whisk in flour continuously for 2-3 minutes until a smooth, golden brown roux forms.
- Gradually whisk the hot roux into the simmering soup, stirring constantly to avoid lumps.
- Continue to simmer the soup for an additional 10-15 minutes until it reaches your desired thickness.
- Remove the pot from heat and stir in the sour cream until fully incorporated.
- Adjust seasoning with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and garnish each serving with fresh chopped parsley. Serve hot.
Notes
For richer flavor, use fresh mushrooms and consider adding herbs like bay leaf or fresh thyme.
