Hungarian Mushroom Soup
Easy-to-make, creamy mushroom soup
Course: Soup
Cuisine: Hungarian
Keyword: creamy soup, easy recipes, mushrooms
Servings: 6 servings
Author: Moosewood Cookbook
- 12 ounces mushrooms sliced
- 2 cups onions chopped
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 2 teaspoons dill weed
- 1 tablespoon Hungarian paprika
- 1 tablespoon tamari or soy sauce
- 1 teaspoon salt
- 2 cups stock
- 2 teaspoons lemon juice
- 1/4 cup parsley chopped
- FRESH GROUND BLACK PEPPER
- 1/2 cup sour cream
Saute onions in 2 Tbsp stock, salt lightly. A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
Cover and simmer 15 minutes. Melt butter in large saucepan. Whisk in flour and cook, whisking, a few minutes. Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes.
Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp). Serve garnished with parsley.