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Hungarian Mushroom Soup
Ingredients
1/4 of a 1-ounce bag of dried porcini mushrooms (or shiitake, morel or a mixed bag)
5 tablespoons butter, divided
3 tablespoons extra virgin olive oil
1 pound cremini mushrooms sliced thick (also called baby Bella)
12 ounces shiitake mushrooms (1/2 pound after removing and discarding stems), sliced thick
2 cups yellow onion, diced (about one large or 1 1/2 medium onions)
1/4 cup white wine
3 tablespoon all-purpose flour
1 tablespoon Hungarian sweet paprika
2 cups chicken stock or vegetable broth, homemade if possible
1 tablespoon fresh dill, chopped
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
Zest of half a lemon
1/4 cup sour cream, plus more for serving
3/4 cup light cream
1/4 teaspoon freshly ground black pepper
Salt to taste (we used 1/2 teaspoon of kosher salt. Depending on the saltiness of your stock, and your soy sauce, you may or may not need additional salt)
Fresh chopped parsley, for serving
Instructions
Divide the dried mushrooms up and take about a quarter of the one-ounce bag and run them through a spice grinder or small food processor. You should end up with about 2-3 tablespoons of mushroom powder once ground. A little more or less is fine, does not have to be extremely precise.
In a medium soup pot or heavy bottomed Dutch oven over medium high to high heat, melt 1 ½ tablespoons of the butter in one tablespoon of the oil.
Add half the mushrooms and stir and cook for eight minutes. Remove to a bowl.
Repeat with another 1 ½ tablespoons of butter, 1 tablespoon of the oil and the rest of the mushrooms. Remove them to the same bowl. Save a few cooked mushrooms to garnish servings.
Add the last of the butter and oil and reduce heat to medium and add the onions and cook for five minutes.
Add the cooked mushrooms back in and add the white wine and cook to deglaze, one minute.
Reduce to medium low and add the flour and paprika and cook and stir for two minutes.
Add the stock, mushroom powder, dill and soy sauce and stir to blend then increase heat until the mixture starts to bubble.
Reduce to a simmer and cook and stir for ten minutes. Mixture will be thick so stir often.
Add lemon juice and zest and cook for two minutes.
Add the ¼ cup of sour cream and the light cream along with the black pepper and stir to combine.
Taste and only add salt if needed.
Heat to serving temperature.
Serve in bowls with the reserved cooked mushrooms, more sour cream, and chopped fresh parsley to top for garnish.
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