Hungarian Mushroom Soup
This recipe is a great way to use up spare milk and of course includes delicious mushrooms.
Serves [5]
Ingredients
1 grams
4 tablespoons olive oil
3 onions, diced
450 grams mushrooms, sliced
Small handful of dill chopped
1 tablespoon paprika
1 tablespoon tamari
450 millilitres vegetable stock
225 millilitres milk (dairy or oat milk work well)
3 tablespoons plain flour
Juice of half a lemon
Small bunch parsley, chopped
100 millilitres cream (dairy, oat or nut creams work well)
Method
Warm the olive oil in a large pot over medium heat. Gently fry the onions for 5 minutes. Add the mushrooms and fry for 5 more minutes. Stir in the dill, paprika, soy sauce and stock. Reduce heat to low, cover, and simmer for 15 minutes
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, season with salt and pepper, lemon juice, parsley and cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Enjoy.
