Go Back
Print Recipe

Hungarian Mushroom Soup

A delicious mushroom soup from Hungary
Total Time1 hour
Servings: 4
Author: Jeanne Nieuwejaar, adapted from The Moosewood Cookbook, by Mollie Katzen.

Ingredients

  • 4 Tbsp butter
  • 2 cups chopped onion
  • 1 lb white mushrooms sliced
  • 2 tsp dried dill weed
  • 1 Tbsp paprika
  • 1 Tbsp soy sauce
  • 2 cups chicken broth (with 1-2 mushroom bouillon cubes added, if you have them)*
  • 1 cup milk
  • 3 Tbsp flour
  • 1 tsp salt, pepper to taste
  • 2 tsp lemon juice
  • ½ cup sour cream, or coconut milk
  • finely minced fresh parsley for garnish

Instructions

  • Melt butter in a large pot over medium heat. Sauté onions for 5 minutes. Add mushrooms and sauté 5 minutes more.
  • Stir in dill, paprika, soy sauce, and broth.
  • Reduce heat to low, cover, and simmer for 15 minutes.
  • Whisk milk and flour together. Add to soup, and stir well. Cover and simmer 15 minutes more, stirring occasionally.
  • Stir in salt, pepper, lemon juice, and sour cream, and heat well without boiling.
  • Serve hot, topped with freshly minced fresh parsley.

Notes

*If you can get Better than Bouillon Mushroom base, it would work well 
*This soup can be made vegetarian by substituting the chicken stock with vegetarian stock.
Bryan's Notes
On several occasions, I have made a double batch of this soup. I found it unwise to try to stir-fry double the ingredients in one batch. Instead, I cooked one batch of the soup in step 1, emptied out the results into a bowl, and cooked a second batch for step 1. Then, I combined the two, and continued with the later steps.