mushroom soup
There’s something about mushroom soups that warms the soul. This mushroom soup is inspired by Hungarian mushroom soup that traditionally uses flavors like paprika and dill for a more complex flavor profile.
What exactly are mushrooms?
Mushrooms are not plants or animals - they belong to their own category and are actually more related to humans than anything else! They can also communicate through long distances with other mushrooms and are surprisingly intelligent. Not only do mushrooms also taste delicious, they are also loaded with health benefits. Similar to humans, mushrooms produce vitamin D with exposure to sunlight, which makes them the only source of vitamin D in the produce isle! Fun fact; Oyster mushrooms are carnivores! They release a chemical that attracts roundworms, and once they have lured the roundworm to them, they capture it and eat it!
How to make mushroom soup?
Now, back to the soup! In a large pot over medium heat, sauté onions and 2 lbs of mushrooms in 1/2 cup of butter for about 20 minutes until the onions are translucent. Then add dill, thyme, paprika, chicken stock, soy sauce, and Pinot Grigio. Simmer for about 25 minutes until the liquid has reduced by half. Whisk milk and flour together. Add the mixture to the soup and simmer for about 10 minutes until it begins to thicken. Meanwhile in a large pan, sauté the remaining 1/2 lbs of mushrooms in 2 tbsp of butter, add a pinch of salt, some thyme, and very small amount of lemon juice. Once soup has thickened, add sour cream and lemon juice. Simmer for 5 minutes. Check seasoning and add salt if needed. Serve immediately and garnish with parsley and sautéed mushrooms.
Tips
For best presentation, saute the mushrooms meant for garnish as a single layer to ensure even cook. Saute a few minutes on each side until golden brown and slightly crispy on the outside.
For even better flavor profile use sweet or smoked paprika.