By: Nikki Nies
With the cold weather here for at least a couple more weeks, might as well keep the soup recipes on hand! Trust me, you’ll want to keep this recipe, Hungarian Mushroom Soup in your bookmarks! This simple, yet delectable soup will be warming you up in no time!
A few quick tips I’ve learned over the years while making this soup is that you really need to stir the soup constantly. Stepping away from it for even a minute can burn the bottom of the pan, so make sure you keep a real eye on the soup. Also, wanting to cut back on the fat or don’t have sour cream on hand? You can easily swap out sour cream for Greek yogurt, you can’t tell a difference!
- 2 Tablespoons butter
- 2 cups chopped onion
- 1 1/2 to 2 cups mushrooms, sliced
- 1 tsp salt
- 2 to 3 tsp dried dill
- 1 Tablespoon mild paprika
- 2 Tablespoons lemon juice
- 3 Tablespoons flour
- 2 cups water
- 1 cup milk at room temperature
- black pepper to taste
- 1/2 cup sour cream
- finely minced parsley for garnish
- Melt butter in a big pot. Add onions and sauté over medium heat for about 5 minutes. Add mushrooms, salt, dill and paprika. Stir well and cover. Let cook for 15 minutes, stirring occasionally. Stir in lemon juice.
- Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add water, a little at a time, stirring. Cover and cook 10 minutes, stirring often.
- Stir in milk; add black pepper to taste. Check to see if enough salt. when ready to serve, whisk in sour cream. Then heat very gently. Do not boil.
- Serve with garnish
Adapted from Liz Bisaccio.
After trying this recipe, don’t you agree it’s worth the extra stirring? It’s a lot more filling than looks may suggest. So grab a bowl and enjoy!