HOW DO I SERVE HUNGARIAN MUSHROOM SOUP?

Some crusty bread, a dollop of sour cream, fresh herbs and freshly cracked black pepper are great toppings!

DO I HAVE TO USE WHITE WINE?

Additional vegetable stock can be used for white wine as a non-alcoholic substitute.

CAN I USE DRIED HERBS INSTEAD?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

Ingridients:

3 tablespoons unsalted butter
1 sweet onion, diced
1 ½ pounds cremini mushrooms, sliced
4 ounces shiitake mushrooms, stemmed and diced
½ cup dry white wine
4 cups vegetable stock
2 tablespoons reduced sodium soy sauce
2 teaspoons Hungarian or sweet paprika
1 ½ teaspoons dried dill
5 sprigs fresh thyme
1 bay leaf
3 tablespoons all-purpose flour
1 ½ cups whole milk
¼ cup sour cream
2 teaspoons lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and mushrooms, and cook, stirring occasionally, until tender and mushrooms start to brown, about 16-20 minutes.
Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.
Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.
In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.
Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.