HUNGARIAN MUSHROOM SOUP WITH ROASTED CHICKEN
Recipe adapted from Sandy Masuo, proud member of Palm Springs Eats!
serves 6
INGREDIENTS
4 tb unsalted butter
2 cups chopped sweet yellow onion
1 lb. fresh mushrooms, sliced
2 tsp dried dill weed
2 tb paprika
1 tb gluten-free Tamari / soy sauce
2 cups chicken broth
1 cup milk
3 tb gluten-free flour
1 tsp salt
ground black pepper (to taste)
2 tsp lemon juice
¼ cup chopped fresh parsley
½ cup sour cream
OPTIONAL
Add roasted chicken when adding the flour and milk mixture.
Gluten free is an option, as the recipe indicates. You can also use (like I did) regular soy sauce and all-purpose flour.
METHOD
In the stock pot, melt butter over medium heat. Sauté the onions for 5 minutes. Add the mushrooms and sauté for another 5 minutes, until they have reduced by ⅓ and released some liquid. Stir in dill, paprika, soy sauce, and broth, stirring well to combine. Reduce heat and simmer for 15 minutes, covered, stirring occasionally.
In a separate bowl or measuring cup, whisk together flour and milk. Pour into the soup, stirring well to blend. Cover and simmer an additional 15 minutes, stirring occasionally.
Stir in salt, pepper, lemon juice, parsley and sour cream. Mix well, and allow soup to heat through over a low flame (5 or less minutes) but be sure not to bring to a boil, or the cream will curdle! Serve immediately with a small dollop of sour cream, or allow to cool and refrigerate for later. It reheats very well, but I have not yet tried freezing it. Probably, it would be just fine.
Enjoy!
WINE PAIRING
It’s a hearty soup, so there’s lots of red and white options. How about something Burgundian? This Pinot Gris (same grape as Pinot Grigio) from Oregon isn’t from Burgundy, but its bright stone fruit flavors blend well with the soup.