Mushroom soup is full of “fall cozy” and it’s a definite favorite in my home when the weather turns cold and rainy. Pair it with some crusty bread and an apple dessert … there’s no need to leave the house all day!
If you have access to local mushrooms, try oyster or lion’s mane in this recipe and try mixing them with portabellas. This recipe can easily be made vegan with the alternatives listed below.
Hungarian Mushroom Soup
- 2 medium white onions, chopped
- 4 Tbsp butter (or olive oil)
- 1 lb mushrooms, same or variety
- 1 Tbsp granulated garlic or 2 cloves fresh, chopped
- 4 cups of stock (veg or chicken)
- ¼ cup fresh dill, finely chopped
- 2 tsp dried thyme
- 2 tsp smoked paprika
- 1 tsp Worcestershire (exclude for vegan)
- 1 tsp salt, more to taste
- 3 Tbsp cornstarch
- 1 cup whole or alternative milk
- ¼ cup sour cream (or vegan sour cream)
- 1 tsp lemon juice
- 2 Tbsp fresh parsley, chopped
In a large saucepan, sauté chopped onion in olive oil or butter for 8 minutes. Add mushrooms and garlic; allow to cook down. Next, add the stock and spices; let simmer for 20 minutes.
Pull out a cup of the broth and stir the cornstarch into it. Once incorporated, return broth back to the pot. Once broth has thickened, stir in the milk and sour cream; return to low simmer. Before serving, add a teaspoon of lemon juice and parsley … Enjoy!