This Creamy Mushroom Soup Is Deeply Satisfying
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What to do with a big pile of chanterelle mushrooms is, perhaps, one of life’s greatest questions. After all, just to have the question means that you’ve got a bounty of wild flavor in front of you. For blogger Erin of Platings and Pairings, her answer was to transform the mushrooms she’d found into a Hungarian soup with fresh dill. While you might not be out foraging for chanterelles tonight, if you find them in a store, this soup makes a great winter weeknight dinner with a stunningly orange-red color. Erin mentions that if you can’t find chanterelle mushrooms, you can totally use white button or creminis — but you could also add in a bit of dried chanterelle for extra flavor.
The soup is fairly simple to make, once you’ve acquired the mushrooms and assuming you have a bit of stock on hand. Simply melt a bit of butter to sauté the mushrooms and onions until they release all of their liquid and then that evaporates. Then you add a little flour for thickness and paprika for flavor and, of course, that lovely color. Stock, a surprisingly creative addition of soy sauce, and milk — a lighter substitute for heavy cream — make up the liquid, then the whole thing simmers for about ten minutes.
Finally, when it’s ready, you can remove it from the heat and dress it up for the table with sour cream, lemon juice, dill, and parsley. The result is a burnt-orange soup with hints of smokiness from the paprika, and tons of umami from the soy sauce.
Since it’s a wine and food pairing blog, she recommends serving this soup with an Oregon Pinot Noir, because the grapes come from right where she found the mushrooms.
Get the Recipe: Hungarian Mushroom Soup with Fresh Dill from Platings + Pairings
