Serves 4. What makes it "Hungarian"—the Paprika, of course! This is a rich and satisfying soup for a meatless Monday or any cold, crisp night. I can't think of anything better than a warm bowl of soup, with nothing but the sound of a crackling fire and the crunch of Margot's Morsels.
- 4 tbsp. butter
- 1-3/4 cups onions, finely chopped
- 1 lb. mushrooms, sliced—use really good mushrooms, I found a combination cremini and chanterelles to be really flavorful
- 2 cups chicken or vegetable stock—I used bone broth but that's a preference
- 1/2 cup dry white wine
- 2 tsp. dried dill
- 2 tsp. minced fresh thyme leaves
- 2 tsp. paprika—usually labeled as "sweet" or even, Hungarian Sweet Paprika—not, Spanish paprika or "pimenton," that makes a completely different soup
- 2 tbsp tamari or soy sauce
- 1 cup whole milk—don't substitute a low- or non-fat dairy product
- 3 tbsp .flour
- 1/4 cup sour cream (full fat)
- 3 tbsp. lemon juice
- 2 tbsp fresh Italian flat-leaf parsley
- A generous topping of Margot's Morsels in Simply Sea Salt, Killer Garlic or even, Rockin' Rosemary
This is such a rich and satisfying recipe but take your time. Let the heat and butter draw out the natural juices of the onions and mushroom. Like a good French Onion Soup, you want a nice dark—not burnt—beautiful caramelized color, full of flavor. This recipe doesn't take much effort, just patience.
In a heavy pot or Dutch oven, sauté the onions and mushrooms in butter over medium heat until the onions are soft and translucent, about 15 minutes.
Add the dill, thyme, paprika, broth, soy sauce and white wine. Reduce the heat to a simmer and cook until the liquid reduces by half.
Meanwhile, in a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
Turn the heat down to low and slowly stir in the sour cream and lemon juice.
Garnish the soup with a little swirl of sour cream, your favorite Margot's Morsels, and parsley. Serve hot.