Hungarian Mushroom Soup
This recipe is fantastic with our Shiitake Mushrooms from Rock Run Creek Farm, but you can make them with portobellas as well. The original recipe is from the Moosewood cookbook.
2 Tbsp Butter
2 Medium to Large Onions, chopped
1 1/2 - 2 Lbs of Shiitake Mushrooms, sliced 1/4 -1/2 inch thick
1 tsp sea salt
3 Tbsp Fresh Dill, minced
1 Tbsp Paprika
4 Tbsp Lemon Juice
3 Tbsp Flour
2 cups Water
1 cup Whole Milk, at room temperature
Cracked Black Pepper
1/2 cup Sour Cream
In a large pot, melt butter over medium heat. Saute onion until soft and translucent. Add mushrooms, sea salt, dill, and paprika and stir well to coat mushrooms. Reduce heat to medium-low, cover and cook for 15 minutes, stirring occasionally to prevent burning.
Stir in lemon juice, then sprinkle with flour - stirring the entire time, until well mixed in. Cook, uncovered, stirring frequently, for another 5 minutes.
Add water, cover, and cook for another 10 minutes, stirring frequently.
Stir in milk and black pepper (to taste). Taste and adjust seasonings as necessary. Then whisk in sour cream and heat through, bring careful not to boil or simmer any more.
Serve hot, topped with minced parsley.