Antlers Hungarian Mushroom Soup
(from SallyV’s recipe box)
This comes from the Antlers restaurant at Breezy Point Resort in the Brainard Lakes, MN area.
Prep time: 20 minutes
Cook time: 90 minutes
Serves 4 people
Categories: Soup
Ingredients
- 1 lb. mushrooms, sliced
- 1 T. butter
- 2 C. onions, chopped
- 2 T. garlic, chopped
- Salt & pepper, to taste
- 2 C. beef stock
- 2 t. dried dill weed
- 1 T. Hungarian paprika
- 1 T. soy sauce
- 3 T. butter
- 3 T. flour
- 1 C. heavy cream, half & half or whole milk
- 2 t. lemon juice
- 1/2 C. sour cream
- Salt & pepper, to taste
Directions
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In a large saucepan, sauté mushrooms in 1 T. butter until brown. Add onions and sauté until translucent. Add garlic and sauté for 1 minute more; salt and pepper lightly. Add dill, paprika, beef stock and soy sauce. Cover and simmer 15 minutes.
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Melt 3 T. butter in another small saucepan. Whisk in flour and cook, whisking for a minute. Add cream or milk. Cook over low heat, about 5 minutes, stirring frequently until thick.
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Whisk the thickened cream into mushroom and stock mixture. Cover and simmer 10-15 minutes.
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Just before serving, adjust salt & pepper; add lemon juice and sour cream.