Hungarian Mushroom Soup

This recipe was gifted to me by a neighbor over thirty years ago when I was living abroad. Every time I make it, it reminds me of her kindness and the motherly love she showed so many of us. I have doubled the original recipe because trust me when I say, you will always want to have more.

INGREDIENTS

• 8 tbsp Butter
• 2 yellow onions, chopped (at least 3 cups)
• 1 ½-2 lb mushrooms, sliced (preferably cremini, shiitake, or baby portabellas)
• 4 cups chicken or vegetable stock
• 1 cup dry white wine
• 3 tsp dried or fresh dill, chopped
• 3 tsp fresh thyme leaves
• 3 tsp Hungarian sweet paprika (1/2 paprika/1/2 smoked paprika will also work if you cannot find)
• 1/2 tsp fresh cracked black pepper
• 4 tbsp Soy sauce
• 1 ½ cups half and half (or whole milk)
• 5 tbsp flour
• ½ cup crème Fraiche or sour cream (full fat)
• Juice of one whole large lemon
• Additional Crème Fraîche and fresh thyme for garnishing

INSTRUCTIONS

1. In a heavy pot or dutch oven slowly sauté the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes. You do not want to rush this part.
2. Add dill, thyme, paprika, pepper, chicken or vegetable stock, soy sauce, and white wine. Bring to a simmer and cook for an additional 15-20 minutes.
3. In a small saucepan, heat the half and half on low heat until just warmed through. Do not boil. Slowly whisk in the flour until smooth. Add the mixture to the soup and cook until the soup begins to thicken about 10 more minutes.
4. Over low heat, slowly stir in the crème Fraiche and lemon juice until both are completely combined. Garnish the soup with crème Fraiche, fresh thyme and a lemon wedge. Serve hot.