RECIPE NOTES
Fresh mushrooms are one of the primary stars in this dish. Mushroom soup is always supper yummy with cremini mushrooms (also known as Baby Bella mushrooms) because they have a rich complex depth of flavor. However, you can use white button mushrooms with good results. I use a 50/50 mix.
The other star of the show is Hungarian sweet paprika, not to be confused with smoked paprika. If your store does not specifically carry Hungarian paprika, there are several choices on Amazon. If you want a little kick, purchase sweet and spicy Hungarian paprika.
Garnish with chopped fresh Italian parsley, a dollop of sour cream, crostini, chopped fresh dill, or sautéed mushrooms.
Bring the milk and sour cream to room temperature. This can be done very easily in the microwave in 10-second intervals. Don’t overheat the sour cream, or you will change the structure. Or just plan ahead and leave the milk and sour cream on the counter for 30-60 minutes.
Remove the soup from the heat before whisking in the sour cream. You don’t want it to separate. Do not boil the soup after adding the sour cream. In fact, it is best at that point to serve the soup.
Beef broth or vegetable stock can be used as well
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat or in the microwave at a reduced power.
Because of the sour cream in this soup, I do not recommend freezing it.
WHAT TO SERVE WITH HUNGARIAN MUSHROOM SOUP
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