Dd's Hungarian Mushroom Soup

 Didi made this soup with her homegrown mushrooms!

HUNGARIAN MUSHROOM SOUP

 

2 TB butter

1 large shallot, minced

2 cloves garlic, minced

½ # oyster mushrooms, coarsely chopped

Salt, freshly ground black pepper

1 ½ TB flour

2 heaping tsp. Hungarian paprika

1 ½-2 c. chicken stock

1 ½ TB soy sauce

½ c. half and half

1 ½ tsp. red wine vinegar

2 TB Italian parsley, chopped

Garnish: sauteed mushrooms, sour cream, chopped Italian parsley

 

In a large saucepan over medium heat sauté shallot, garlic and mushrooms in butter. 

Season with salt and pepper. Cook until all liquid has evaporated, about 10-15 minutes. 

Remove some mushroom tops for garnish. Stir in flour and paprika. Cook 2-3 minutes, 

stirring well to combine. Add stock, soy sauce and half and half. Bring to a gentle boil, 

reduce heat. Simmer 10 minutes until thickened to desired consistency. Add stock as 

needed. 

Remove from heat; stir in vinegar and parsley. Season as needed with salt and pepper.

 

For service, garnish with reserved mushrooms, sour cream and additional chopped parsley. 

Serves 2-3 as a meal, 5-6 as a starter.