Hungarian Mushroom Soup
From kitchenscientist 14 years ago
- 30 minutes to make
- Serves 6
This is as close as I can get to a great mushroom soup I had in Romania, on the Hungarian border. It's thick and spicy and wonderful. Important: use great quality paprika! Hungarian Half-Sharp from Penzys.com is perfect.
Ingredients
- 1 lb. fresh mushrooms, chopped shopping list
- 2 C chopped onion shopping list
- 7 T butter, separated shopping list
- salt shopping list
- 1 tbs dill weed shopping list
- 2 C stock (I use beef, have also used chicken) shopping list
- 3 C water shopping list
- 1 tsb tamari (soy sauce) shopping list
- 2 tsp Hungarian Half Sharp paprika (more if you prefer) shopping list
- 6 T all-purpose flour shopping list
- 2 C milk (preferably whole) shopping list
- ½ C sour cream shopping list
- 2 tsp fresh lemon juice shopping list
- ¼ C fresh chopped parsley shopping list
How to make it
- Sauté mushrooms and onion in 3T butter in a large stock pot. Salt lightly.
- Add dill, stock, water, soy sauce, paprika. Simmer for 15 minutes.
- Meanwhile, melt in a saucepan 4 T butter. (Don't brown.)
- Very slowly, whisk in 6 T all-purpose flour.
- Slowly whisk in 2 C milk and continue to whisk until thick and creamy.
- Add cream mixture to mushroom mixture in large pot. Stir and simmer for 10 to 15 minutes.
- Remove from heat. Add lemon juice and sour cream, stirring until sour cream is well incorporated and smooth. Mix in fresh parsley and serve.
People Who Like This Dish 4
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The Rating
Reviewed by 2 people-
Sounds yummy to me! Thanks for the great post and high 5!
valinkenmore
in Malott loved it
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