Hungarian Mushroom Soup with Sour Cream

  • 1 lb. mushrooms; sliced
  • 3 tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 2 large onions; diced
  • 2 tbsp. vegetable oil
  • 4 cloves fresh garlic; minced
  • 1 tbsp. paprika
  • 1 tbsp. dill
  • 1 tsp. thyme
  • 1 tsp. marjoram
  • 2 tbsp. red wine
  • 2 tbsp. soy sauce
  • 2 medium carrots; peeled and diced small
  • 2  medium parsnips; peeled and diced small
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 2 quarts homemade stock (vegetable or chicken) or water
  • 2 tbsp. butter
  • 2 tbsp. all purpose flour
  • 1/3 cup milk
  • ½ cup sour cream
  • 1 tsp. lemon juice

In a preheated oven at 400 degrees, roast mushrooms on a sheet pan coated with olive oil, salt and pepper. Roast until golden brown and tender. In a large stock pot, sweat onions in vegetable oil until tender and translucent. Add garlic, herbs, and spices and cook until fragrant, stirring frequently. Add wine and cook until it almost evaporates. Add soy sauce, carrots, parsnips, salt, pepper, and enough water or stock to cover. Bring to a boil, and reduce to a simmer. Cook until all vegetables are tender, then add roasted mushrooms. Separately, in a small sauce pan, melt butter and cook until it becomes frothy. Add flour and stir until a sandy mixture forms. Cook until roux appears slightly browned and is sticking to the pan a little. Remove from heat, and whisk in milk to prevent lumps. Add roux mixture to the soup, and cook until the soup slightly thickens, stir in sour cream and lemon juice. Taste and adjust seasoning of necessary.

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