Saturday, February 19, 2011

Hungarian Mushroom Soup

I can't say enough about how delicious this soup is! The complex flavors of mushrooms, dill, paprika, soy sauce, and a surprising hint of lemon combine to make one fantastic soup. When I took my first taste of it, a big smile spread across my face, and I thought, "This one's a keeper!" It's so good - really rich with flavor and loaded with good-for-you vegetables.



 Hungarian Mushroom Soup

3 T. unsalted butter
2 carrots, chopped
1 cup chopped onions
1 pound fresh mushrooms, sliced
1 tsp dried dill weed
1 ½ tsp paprika
1 T. soy sauce
2 cups chicken broth

1 cup milk
2-3 T. flour
½ - ¾ tsp salt
Ground black pepper to taste
2 teaspoons lemon juice
2 tsp dried parsley flakes
1/2 cup sour cream (regular or lite)

Directions:
1. Melt the butter in a large pot over medium heat. Saute the carrots and onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
2. 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.
3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Recipe Notes:
1- I like to use a combination of 8 oz. portabella mushrooms and 8 oz. button mushrooms. The portabellas cook up firmer than the buttons and give the soup a nice texture.
2- Adjust the amount of flour according to how thick you like your soup.
3- If you have an Aldi store in your area, they always have a good price on portabella mushrooms - much less expensive than other grocery stores.
4- This soup is wonderful even without the sour cream, so, if you're cutting down on fat, just leave it out.
5- I've used leftovers of this soup as a sauce over pasta. It's also good served over a wild rice blend, or with rice simply added to the soup.

6 comments:

  1. This soup could bring peace across the world. Seriously. This is the BEST soup I've ever, ever made. Yummy good!!!! Thanks for sharing the recipe.

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  2. I love this soup - very tasty and easy to make. I have a little left over so I am looking forward to serving it with pasta as you suggest.

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  3. I loved this recipe and will definitely make it again. I'm sure the dill is supposed to be huge part of the flavor, but I'm not a fan of dill weed, so I used tarragon instead. I used all button mushrooms. I'll try half button/half portabella next time. I wasn't sure how thin or thick I wanted the mushrooms cut, so I did both to try. I prefer them cut thin!

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  4. This soup looks wonderful! I'm in a soup club and I want to make this one next. How many servings does this make? And how big of a serving? I have to make about two and a half gallons!!

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    Replies
    1. Sorry,, but I'm not sure. You should try one recipe first to check.

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