Transylvanian Cream of Mushroom Soup
This cream of mushroom soup recipe was translated from a Transylvanian cookbook titled Erdélyi Lakoma (1980) I found during a visit in Budapest.
If you love butter, you’ll love this soup. ;) Let me know if you try it!
mushroom soup
Ingredients
Makes 6-8 servings
1 small onion
500 g wild mushrooms
225 g butter
salt and pepper
parsley, small bunch
1 L chicken or bone broth
3 egg yolks
1 tbsp of flour
240 g of sour cream
Method
01 Prep
Clean and slice 500 g of fresh wild mushrooms. Grate 1 small onion.
02 Make the base
Simmer one grated onion in half of the butter. Once translucent, add in the mushrooms and season them with salt and pepper. Add in a small bunch of finely chopped parsley. Cook this until the mushrooms become soft.
Add in 1 L of chicken or bone broth and the remaining butter. Cook until the butter melts.
03 Thicken the soup
In a separate bowl, combine 3 egg yolks, 240 g of sour cream, 1 tbsp of flour and mix. To this mixture, add a small ladleful of soup.
Slowly add this mixture into the soup while stirring. Stir and season it again before serving. Enjoy!
Note: This recipe calls for wild Erdélyi mushrooms, but any will do. I typically do a mix of 2-3 different types, and you can always opt for just brown and white ones.
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