This one is pretty darn good. I recommend to use more mushrooms, and to slice ‘em thin. Also, mix up the varieties a bit: oyster mushrooms, shiitake, crimini etc. Enjoy!
Hungarian Mushroom Soup
Ingredients
- 4 tablespoons unsalted butter
- 2 cups onions, chopped
- 1 pound fresh mushrooms, sliced
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 cup milk or half-n-half
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- black pepper, ground to taste
- 2 teaspoons lemon juice, fresh
- ¼ cup fresh parsley, chopped
- ½ cup sour cream
Directions
- Melt the butter in a large pot over medium heat. Sauté the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley, and sour cream. Mix together and allow heating through, over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
Great stuff. I always find with mushroom recipes that I have to up the mushroom content. I think it is because regular UK mushrooms are pretty tasteless. I need to hunt out some tasty ones or go for the expensive ones you mention. At least it is cheaper than meat!