This Hungarian Mushroom Soup with Fresh Dill is rich, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this season!
Last month I had the unique opportunity to go mushroom foraging with one of our local Oregon winemakers and a group of about ten other people. We headed out at the crack of dawn on a chilly, foggy morning, drove to an undisclosed location, and starting hiking through the woods.
About five minutes into our hike, our guide, Shane, discovered the first chanterelle mushroom. I had no idea how he spotted it as it was buried under a heap of pine needles and about a foot off the trail, but there it was… And then I spotted the next one!
Chanterelles are actually fairly easy to find and identify. They’re a bright, golden yellow color, and they have gills that run the entire length of their body. There are also “false chanterelles” which are a bit lighter in color and you’ll find them growing on logs. I learned that “real” chanterelles will never grow on logs, so those are not the ones you want.
- 4 Tablespoons butter
- 1 large onion diced
- 1 pound mushrooms sliced white, crimini and/or a mix of wild mushrooms like chanterelles
- 3 Tablespoons flour
- 1 Tablespoon paprika
- 3 cups vegetable stock chicken stock or bone broth
- 3 Tablespoons soy sauce
- Melt the butter in a large saucepan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
- Mix in the flour and paprika and let it cook for 2-3 minutes.