Hungarian Mushroom Soup

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Onions

  Raw

  1 large or 150g

• Mushrooms

  White, raw

  1 lb or 453g

• Vegetable Base

  Better Than Bouillon

  2 tsp or 12g

• Cooking wine

  Alcoholic beverage

  8 tbsp or 118g

• Dill weed

  Spices, dried

  2 tsp or 2g

• Thyme

  Fresh

  2 tsp or 2g

• Paprika

  Spices

  2 tsp or 4g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Wheat flour

  White, all-purpose, enriched, bleached

  3 tbsp or 23g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• Lemon juice

  Canned or bottled

  1 tbsp or 15g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Melt butter in a large pot over medium heat. When the butter is melted, add onions and mushrooms and cook, stirring occasionally, until onions are soft and translucent, about 8 min. Add the stock, white wine, dill, thyme, paprika, and soy sauce. Bring to a boil over high heat. Reduce to a simmer over low heat and cook, stirring occasionally, until the liquid reduces by 1/3, about 10 min.
2. In a small bowl, whisk flour into the milk until smooth. Add the milk mixture to the soup and cook, stirring occasionally, until the soup begins to thicken, about 10 more min.
3. Over low heat, slowly stir in the sour cream and lemon juice until fully incorporated.
4. Divide the soup into four portions and top with fresh parsley to serve.

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