Hungarian Mushroom Soup
I give all the credit for this recipe to my amazing customers. I get asked for a favorite mushroom soup recipe frequently and until recently, I didn’t really have one. Then more than one customer recommended this recipe and it is now the one I recommend. It is so creamy and comforting. I use whatever mushrooms I happen to have on hand. I originally found this particular version of Hungarian Mushroom Soup at the following website: https://themodernproper.com/hungarian-mushroom-soup
4 TB butter
2 c onions
1 lb. mushrooms
2 c stock (chicken, veggie, or mushroom)
1/2 c white wine
2 tsp dried dill
2 tsp thyme leaves
2 tsp paprika (I prefer smoked)
2 TB soy sauce
1 c milk
2 TB flour
1/4 c sour cream
2 TB lemon juice
2 TB fresh parsley
In a heavy pot or Dutch oven, cook the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes. Take your time with this step!
Sprinkle the flour over the mushrooms and onions and mix it to moisten all the flour. Once it starts to bubble, and the milk and bring it back to a simmer. Make sure you keep stirring during this step.
Add the dill, thyme, paprika, stock, soy sauce and white wine. Bring the soup to back to a simmer and cook until the liquid reduces by half.
Turn the heat down to low and slowly stir in the sour cream and lemon juice.
Garnish the soup with parsley and serve hot.
