Porcini mushrooms and Hungarian paprika really punch up the flavors in this mushroom soup. It is rich and filling enough to serve for dinner with a loaf of fresh bread on a busy winter weeknight.
Ingredients for Hungarian Mushroom Soup
- 2 T. butter
- 1 T. olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 lb. button mushrooms, sliced
- 1 6oz. can of tomato paste
- 1 T. Hungarian paprika
- .5 oz. dried porcini mushrooms
- 1/4 t. white pepper
- 4 C. chicken (or vegetable) broth
- 1/2 C. dry sherry
- 4 egg yolks
- 1/2 C. finely chopped fresh parsley
- 1 C. whipping cream
- 1 C. freshly grated Parmesan cheese
- Salt and fresh ground pepper to taste
In a small dish of warm water soak the dried porcini mushrooms. While the mushrooms are hydrating, in a large saucepan or Dutch oven, heat butter and oil over medium heat. Add onions and half of the garlic and sauté until golden, about 10 – 15 minutes. Add the fresh mushrooms and cook for 5 minutes. Add the tomato paste and sherry, stir well, then add the chicken broth, the rest of the garlic and the drained porcini. Add white pepper and simmer over medium high heat for 10 minutes.
In a medium size bowl, beat together the egg yolks and cream. Add the parmesan cheese and parsley and mix thoroughly. In order to temper the cream mixture, add 1 cup of the simmered soup and mix well, then pour the entire mixture back into the simmering soup and stir well. Add salt and ground pepper to taste. Serves 6.