Hungarian mushroom soup
Serves: 4
Ingredients
- 1tbsp olive oil
- 1tbsp butter
- 1 large onion, finely chopped
- 450g mixed mushrooms, washed and diced (Matthew Hall recommends freckled chestnut mushrooms for their nutty flavour and ability to retain their size and shape when cooked)
- 1tbsp paprika
- 2tbsp cornflour
- 600ml vegetable stock
- 200ml whole milk
- 1tbsp soy sauce
- 1tbsp fresh dill plus a little extra to garnish
- 125ml soured cream
- 1tbsp lemon juice
- Ground black pepper
Method
- Heat the butter and oil in a large heavy-bottomed pan over a low heat. Add the onions and sauté for 10 mins or until softened.
- Add the mushrooms and cook, stirring occasionally, for 10 mins. Add the paprika and cornflour, and cook, stirring, for 2-3 mins. Add the stock, milk, soy sauce and dill, cover and simmer for 15 mins.
- Check consistency – if it is thin, mix another 2tsp cornflour with a little water in a cup, add to the pan and cook for another 4 mins approx.
- Stir the sour cream through, add lemon juice, and season with freshly ground black pepper.
- Garnish with dill and serve with crusty bread.
