Hungarian Mushroom Soup
Originally published in edible MAINE, this crowd-pleaser comes from the kitchen of Rising Tide Co-op in Damariscotta, ME.
Ingredients
- 5 tablespoons butter
- 5 cups diced onions
- 5 pounds mushrooms (about 25 cups, sliced)
- 2½ teaspoons salt
- ½ teaspoon pepper
- 2½ tablespoons dill
- 2½ tablespoons smoked paprika
- ½ cup flour
- 5 cups water
- 2½ cups half-and-half
- 1¼ cups sour cream
- ¼ cup chopped parsley
Instructions
- In a heavy-bottom pan on medium heat, melt the butter. Add onions and cook for 5 minutes, or until soft. Add sliced mushrooms, salt, pepper, dill, and paprika and cook for 15 minutes. Add the flour and stir for 5 minutes. Add water and bring to a boil. Once boiling, reduce heat to a simmer and cook for 15 minutes. Add the half-and-half and cook for 5 minutes. Add the sour cream and parsley and serve in warmed bowls. Freeze the leftovers or bring some to your neighbors.
Notes
Photo by Derek Bissonnette
