Hungarian Mushroom Soup

Submitted by DOC.IN.MN

"From Antler's Restaurant on a Northern MN golf course. Transferred from the now deceased Sibley Station in Pequot Lakes, MN."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 4

ingredients

• 12 -16 ounces mushrooms, sliced
• 2 cups onions, chops
• 2 tablespoons garlic, chopped
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup heavy cream (or half & half)
• 2 teaspoons dried dill weed
• 1 tablespoon Hungarian paprika
• 1 tablespoon soy sauce
• 2 -3 cups beef stock
• 2 teaspoons lemon juice
• ground black pepper
• 1⁄2 cup sour cream

directions

1. In a large saucepan, saute onions and garlic in 1 Tbsp butter until onion is transparent, salt lightly. Add mushrooms, 1 tsp dill, beef stock, soy sauce, and paprika. Cover and simmer 15 minutes.
2. Melt remaining butter in another small saucepan. Whisk in flour and cook, whisking for several minutes. Add cream or half and half. Cook over low heat, about 10 minutes, stirring frequently until thick.
3. Stir the thickened cream into the mushroom and stock mixture. Cover and simmer 10 - 15 minutes.
4. Just before serving, add salt, pepper, lemon juice and sour cream.