Written by Shannon Begart
Soup is a welcome meal on cold, rainy days. One of his favorites is the Hungarian mushroom soup, warm and comforting, flavorful and satisfying.
The northwest is blessed with an abundance of mushrooms. I like to use baby bellas, but any breed will work.
Serves 6 to 8 people. Please see the printable .PDF file attached to this article.
material
1 medium onion, chopped
2 cloves of garlic (crushed or finely chopped)
2 tablespoons vegetable oil
2 cups chicken or vegetable stock
1 pound package of thinly sliced fresh mushrooms
1 cup whole or half-and-half milk
3 tablespoons flour
1 teaspoon dill spice
1 tablespoon paprika
1/4 teaspoon black pepper
Instructions
Heat oil in a large pot on the stove over medium heat. Add the chopped onions and when the onions begin to cook, add the garlic. When the onions and garlic are soft and fragrant, add the sliced mushrooms to the pot and bring to a boil.
After about 5 minutes, add the stock and seasonings, bring the pot to a boil, then reduce the heat to low. Meanwhile, mix the flour with the milk or cream and slowly add it to the soup pot.
Simmer the soup for about 15 more minutes, until all ingredients are thoroughly mixed and the soup is hot and fragrant. If desired, garnish with a little sour cream and fresh parsley just before serving.
enjoy!
Shannon Begart is a chef and baker who loves entertaining guests at her Olympia home. If you would like to let her know that this recipe worked for you, please send a note to her at: shannon@theJOLTnews.com