Hungarian Mushroom Soup

Hungarian Mushroom Soup

This soup is especially enjoyable and warming on a chilly night, but is a tasty and healthy delight any time of the year. For the most complex flavor, use a variety of mushrooms. If you don’t have fresh mushrooms, soak dried mushrooms in room-temperature water for half an hour, or until soft. Strain mushrooms out of liquid. (Reserve soaking liquid to include in the soup when you add the stock in step 3, but be sure to strain it first to remove any grit.)

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