Hungarian Mushroom Soup
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
910 g
Butter6 cups
Yellow Onion (chopped)4540 g
Mushroom1 cup
Dill (chopped)1 cup
Paprika2 cups
Tamari6 cups
Flour1 tbsp
Salt1 tbsp
PepperDirections:
1
Melt 1 pound of butter
2
Add onion, and saute until wilted
3
Add mushrooms, saute until juices are released
4
Add dill, paprika, and mix well
5
Add tamari, water, bring to a boil and reduce to a simmer
6
In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes
7
Drain some water from soup and beat into roux in stockpot until smooth
8
IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle
9
Add milk and simmer until it thickens again, coating back of spoon
10
Turn off heat, beat in sour cream until well blended, then beat in salt and pepper