Hungarian Mushroom Soup (for a crowd)
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.
No. 10 / Fall 2019