Hungarian Mushroom Soup

5 tablespoons butter

Olive oil

1 medium onion, finely chopped

1 ½ to 2 pounds chopped mixed mushrooms, including button, cremini, oyster, trumpet, etc.

2 tablespoons chopped fresh dill

2 tablespoons sweet Hungarian paprika

3 tablespoons flour

¾ cup whole milk

4 cups chicken stock

2 tablespoons dark soy sauce

¾ cup sour cream

Salt and pepper

1. Heat 2 tbsp butter and several drizzles of oil in a large skillet over medium heat; add the onions and sauté 3 -4 minutes until they begin to soften, without browning.
2. Add mushrooms and sweat 3 minutes; add dill and paprika and continue to cook until mushrooms have given off their liquid. Remove from heat.
3. In a separate large sauce pan, heat remaining 3 tbsp butter over medium heat until foaming. Add flour and whisk to a uniform paste (roux). Continue to cook and whisk until roux darkens to the color of a chocolate brown/nut brown ale, about 6 – 8 minutes.
4. Slowly whisk in the milk until combined. Simmer until thickened, the slowly add stock and soy sauce.
5. Add reserved mushroom mixture and any accumulated juices. Bring to a slow simmer and let thicken, 15 – 20 minutes.
6. Remove from heat and stir in sour cream. Season to taste with salt and pepper.
7. Serve as is or garnished with dill and sour cream.

Courtesy of Neal’s Kitchen