Mushroom Soup

With recent events in mind, I was THIS CLOSE to cooking up a big ol’ batch of mac and cheese and drowning myself in it. Realizing this would leave me feeling pretty gross, and therefore unhelpful to myself and humanity in general, I decided against the vat of cheese. I needed something both comforting and fortifying. My close pal suggested Hungarian Mushroom Soup, and boy did Google make it look delicious! True, I know nothing about Hungarians or their soup, but¬†this¬†recipe seemed fairly simple.

Besides the obvious ingredient of mushrooms, a large flavor component of this soup is dill. I’m on the fence about dill. Usually when it’s in a dish I think, “Hey, this tastes like dill and I sort of wish it didn’t.” My suggestion for all those hesitant about dill: chop it as small as possible. Or, if you don’t want to spend four dollars on a tablespoon of herb, just leave it out. Next time I probably will try something different, like thyme. Still, this soup is delicious and provides the necessary energy for a revolution, if things come to that.

Ingredients:

  • 1 large onion
  • 1 clove minced garlic
  • 24 ounces sliced mushrooms
  • 6 tablespoons of butter
  • 2 tablespoons of flour
  • 1 cup of milk
  • 2 cups vegetable broth
  • 2 tablespoons minced dill
  • 1 tablespoon of soy sauce
  • 2 tablespoon of paprika
  • 1 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sour cream

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Dice that onion into nice, tiny bits. This will be the base for the soup, but if you’re like me you won’t want to be crunching on them.

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Saute the onion with butter until it is as soft as possible; mine were nearly a paste. Spoon in the garlic.

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Add the mushrooms. This seems like a ton but they will cook down significantly.

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The goal is for all the water to boil out. I am impatient so I moved the mushrooms around in hopes of speeding up the process.

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Spice the mixture with the paprika, black pepper, and dill. Move the mushrooms to a different container.

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In the now empty pot, make a roux. Melt two tablespoons of butter and then stir in the flour. Keep mixing until everything is smooth.

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Pour in the milk, soy sauce, and vegetable broth. Stir to integrate the roux and make sure there are no clumps.

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Put the mushroom mixture back into the pot.

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Simmer the soup with the lid on for about fifteen minutes. Once you are happy with the texture, add in the lemon juice and sour cream.

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Enjoy!

P.S.

The recipe I used suggested serving this with egg noodles, and it’s delicious! I also think sour dough would be a great tool for sopping up the soup, but when is it not?

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