Hungarian Mushroom Soup (for a crowd)

Hungarian Mushroom Soup (for a crowd)

16

From the kitchen of Rising Tide Coop

5 tablespoons butter

5 cups diced onions 

5 pounds sliced mushrooms (about 25 cups, sliced)

2½ teaspoons salt

½ teaspoon pepper

2½ tablespoons dill

2½ tablespoons smoked paprika

½ cup flour

5 cups water

2½ cups half-and-half

1¼ cups sour cream

¼ cup chopped parsley 

In a heavy-bottom pan on medium heat, melt the butter. 


Add onions and cook for 5 minutes, or until soft. Add mushrooms, salt, pepper, dill, and paprika and cook for 15 minutes. Add the flour and stir for 5 minutes. Add water and bring to a boil. Once boiling, reduce heat to a simmer and cook for 15 minutes. 


Add the half-and-half and cook for 5 minutes.


Add the sour cream and parsley and serve in warmed bowls.


Freeze the leftovers or bring some to your neighbors.

From Issue

No. 10 / Fall 2019

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