COMMUNITY COOKING WITH THE CO-OP @ CBPL (1/26/23): Hungarian Mushroom Soup Potato Bowl

Starring Advanced Health's Sam Baugh and his daughter Alex!
Hungarian Mushroom Soup Potato Bowl ingredients:
4 tbsp butter
2 cups onions, chopped
1 lb mushrooms, sliced
2 cups chicken or vegetable stock
1/2 cup dry white wine
2 tsp dried dill
2 tsp minced fresh thyme leaves
2 tsp paprika
2 tbsp soy sauce
1 cup whole milk
3 tbsp flour
1/4 cup sour cream
2 tbsp lemon juice
2 tbsp fresh Italian parsley
1 Large Potato per person
You will need:
Heavy pot or Dutch oven
Small Bowl
Whisk
Aluminum foil
Directions:
1. In a heavy pot or Dutch oven, cook the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes.
2. Add the dill, thyme, paprika, chicken or vegetable stock, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.
3. Meanwhile, in a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
4. Turn the heat down to low and slowly stir in the sour cream and lemon juice.
5. Garnish the soup with parsley and serve hot.
**Yields 5 cups of soup. If you want to serve it to four people as a main dish, we recommend doubling the recipe.
Please feel free to email [e-mail] if you have any questions or need modifications due to dietary restrictions. Or, come on in to Coos Head Food Co-op for additional help with ingredients.