Food, Ranch Life

Hungarian Mushroom Soup

I know…it is a bit unhealthy

We had a wonderful restaurant a few years back called Sibley Station. It was tucked in the heart of a small town by us, Pequot Lakes, Minnesota. The one thing they were known for was their Hungarian mushroom soup.

Simply divine! It is the best word I can sum up! The creamy rich flavor of this soup will leave your pallet dancing! The restaurant put the soup in a sourdough bowl which I really could never finish, but for sure you want to have with your soup on the side. At least a slice or two.

It has 2 cups of cream which makes for the richness and yes not the best for you. BUT…worth every bite! When I serve this I will only serve about a 1/2 cup because of the richness. Along with the bread, it does make a hardy meal. I think you will love it too!

Creamy…goodness…constant stirring at this stage is super important!

Ingredients:

  • 1 quart of beef or chicken stock
  • 8 tbsp. butter, divided in half
  • 1 cup chopped onion
  • 1 tbsp. chopped fresh garlic (about 4 cloves)
  • 1/8 tsp salt (can add more to taste but begin here)
  • 3 cups chopped fresh mushrooms
  • 1 tbsp dill weed
  • 1 tbsp paprika
  • 1/8 tsp white pepper
  • 1/2 cup flour
  • 2 cups heavy cream (you can use half and half too)
  • 3 tbsp. sour cream
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp Bragg Liquid Aminos (natural soy sauce non-GMO product)
simmering away

Instructions:

  1. I use a beef base or chicken base and a quart of water. Add the base. I use 4 tsp. I also added 2 tsp of Worchestershire sauce. Stir until dissolved and set aside.
  2. In a large saucepan, a Dutch oven is awesome, saute onion, garlic, and salt in four tablespoons of butter until onion is tender and shiny.
  3. Stir in mushrooms, dillweed, and paprika, and white pepper.
  4. Add half of the beef stock. Cover and simmer over low heat for 10 minutes.
  5. Meanwhile, in another saucepan, melt the remaining four tablespoons of butter over low heat. Whisk in flour slowly adding little at a time. Cook until smooth, stirring constantly. Don’t let it get clumpy. If so, start adding cream little at a time. Keep stirring and add remaining cream stir for 8-10 minutes.
  6. Add cream mixture to your soup slowly and stirring continually. Add your remaining stock.
  7. Stir in sour cream, lemon juice, and Liquid Aminos. Heat through about 15 minutes on simmer. Makes 8 cups
  8. ENJOY with your favorite bread…sourdough is awesome!

Comment below!

Love deeper, talk sweeter and enjoy with a loved one!

Lee

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