Hungarian Mushroom Soup

Ingredients

• 300 g Shimla mushrooms

• 80 g unsalted butter 

• 40 g onion

• 5 g garlic

• 30 g paprika

• 20 g dill leaves

• salt to taste

• 30 g refined flour

• 2 g black pepper

• 220 ml full cream milk

• 10 ml soy sauce

• 100 g sour cream

• 300 ml vegetable broth

Method

Wash and clean the mushrooms well, slice them and keep aside.

In a heavy-bottom pan, melt 1/3rd of the butter and add chopped onions and cook till translucent. Once it begins to brown, add chopped garlic and cook for another minute.

Add the sliced mushrooms, cook till they release their juices. Transfer to a bowl.

In the same pan, melt the remaining butter and stir in the flour. Whisk continuously until you smell the nuttiness of the roux. Slowly add in the milk and stir continuously.

Add in the vegetable broth. Add the chopped dill leaves, salt and pepper.

Add in the cooked mushrooms and bring the mixture to a boil. Cover it and let it simmer for 15 minutes.

Add a dollop of sour cream and stir well. Serve hot with chopped dill leaves.