Hungarian Mushroom Soup with Spinach

Ingredients:

2 C chicken broth

1/2 cup dry white wine

4 tbsp butter

2 C chopped onion

1lb mushrooms

2 tsp paprika

2 tsp thyme

2 tsp dill

2 tbsp soy sauce

1 C whole milk

3 tbsp flour

1/4 C sour cream

2 tbsp lemon juice

Salt and pepper to taste

Instructions:

Sauté mushrooms and onions in butter, 15 minutes.

Add broth, wine, soy sauce and seasonings, simmer low, reduce by half.

Mix flour and milk, add slowly to pot.

Simmer until thick, 10 minutes.

Stir in sour cream and lemon juice.

Salt and pepper to taste.

Then add a few handfuls of spinach, heaven!

Notes:

Sautéing Mushrooms and Onions: Begin by sautéing mushrooms and onions in butter for 15 minutes. This step enhances the flavor profile of the soup.

Adding Broth, Wine, and Seasonings: Incorporate chicken broth, dry white wine, soy sauce, and a blend of seasonings including paprika, thyme, and dill. Simmer on low heat to reduce by half, intensifying the flavors.

Creating a Roux: Mix flour and milk together to form a roux. Gradually add this mixture to the simmering soup, stirring constantly. Allow the soup to thicken for about 10 minutes.

Incorporating Sour Cream and Lemon Juice: Stir in sour cream and lemon juice to add richness and a touch of acidity to the soup. Adjust seasoning with salt and pepper according to taste.

Final Touch – Adding Spinach: Enhance the soup with a few handfuls of fresh spinach just before serving. This adds a vibrant color and a nutritious element to the dish.

Mushroom Selection: Choose a variety of mushrooms like cremini, button, or shiitake for depth of flavor. Combining different types of mushrooms can elevate the soup’s complexity.

Wine Substitute: If preferred, substitute dry white wine with additional chicken or vegetable broth to avoid using alcohol in the recipe.

Dairy-Free Option: Make the soup dairy-free by substituting whole milk with almond milk, soy milk, or any other milk alternative of choice.

Thickening Agent: The flour-milk mixture serves as a thickening agent, transforming the soup into a creamy and hearty dish.

Reheating and Freezing: This soup can be made in advance and reheated gently on the stovetop. Avoid freezing soups with dairy; if freezing, omit the dairy and add it when reheating for best results.

Nutrition Information:

Yields: 4 | Serving Size: 1

Frequently Asked Questions:

Can I substitute vegetable broth for chicken broth?

Yes, you can use vegetable broth as a substitute for chicken broth to make the soup vegetarian.

What type of mushrooms work best for this soup?

Use a variety of mushrooms such as cremini, button, or shiitake for a robust flavor.

You can also mix different types for depth.

Is it necessary to include wine in the recipe?

The dry white wine adds depth to the flavor, but if you prefer not to use it, you can substitute with additional chicken or vegetable broth.

Can I use dried thyme instead of fresh thyme?

Yes, dried thyme can be used instead of fresh.

Use about 1 teaspoon of dried thyme if you don’t have fresh thyme available.

What is the purpose of soy sauce in the soup?

Soy sauce adds umami and depth to the soup, enhancing the overall savory flavor.

Can I use a milk alternative instead of whole milk?

Yes, you can use almond milk, soy milk, or any other milk alternative to make the soup dairy-free.

What is the role of flour in the recipe?

Flour is used as a thickening agent. It’s mixed with milk to create a roux, which helps thicken the soup.

How long should I simmer the soup after adding the flour and milk mixture?

Simmer the soup until it thickens, which usually takes about 10 minutes.

Stir occasionally to prevent sticking.

Can I make this soup in advance and reheat it later?

Yes, you can make the soup in advance and reheat it.

Store it in an airtight container in the refrigerator and reheat gently on the stovetop.

Can I freeze Hungarian Mushroom Soup with Spinach?

It’s best not to freeze soups with dairy as they can separate upon thawing.

If planning to freeze, omit the dairy and add it when reheating.