← Nouns Cooking · Soup Pot

Ingredients

• 50 g Butter
• 1 Onion, finely chopped
• 1 clove Garlic, crushed
• 450 g chestnut or button mushrooms, sliced
• 2 tbsp Hungarian sweet paprika
• 1 tsp fresh thyme leaves
• 2 tbsp Dill, chopped, plus extra to serve
• 3 tbsp plain flour
• 500 ml vegetable stock
• 250 ml whole milk
• 1 tbsp Soy sauce
• 120 ml Sour cream, plus extra to serve
• 1 tbsp lemon juice
• 2 tbsp Parsley, chopped
• Salt
• Black pepper

Method

1. Melt the butter in a large pot over medium heat and cook the onion for 5 min, until soft. Add the garlic and mushrooms and cook for 8–10 min, stirring, until the mushrooms have given up their juices and started to brown.
2. Stir in the paprika, thyme and dill for 30 seconds, then sprinkle over the flour and stir for 1 minute.
3. Gradually stir in the stock, then the milk and soy sauce. Bring to a simmer and cook gently for 12 min, stirring now and then, until slightly thickened.
4. Take the pot off the heat. Whisk the sour cream with a ladle of the soup, then stir it back in so it does not curdle.
5. Add the lemon juice and season with salt and pepper. Serve with an extra spoonful of sour cream, dill and parsley.

Tips

• Buy proper Hungarian paprika; it is sweeter and more fragrant than generic paprika.
• Many recipes use Worcestershire sauce, which contains anchovies; soy sauce keeps this vegetarian. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper The Daring Gourmet