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Hungarian Mushroom Soup

pastryparrot1's picture
This soup was an all time favorite at the deli. It is easy to make and packs loads of flavor. You can use white mushrooms, Portabella mushrooms or Shitake mushrooms – or a combination of any of them – for this delectable, creamy soup!
Ingredients
  Butter 5 Tablespoon
  Yellow onion 1 Small, chopped finely
  Mushroom 1 Pound, sliced
  Paprika 1 Tablespoon
  Dill 1 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Flour 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Parsley 1 Tablespoon, chopped
  Sour cream 1⁄2 Cup (8 tbs)
  Salt 1 Pinch (to taste)
  Pepper 1 Pinch (to taste)
Directions

GETTING READY
1. Prepare all the ingredients according to the list.

MAKING
2. In a pot melt 2 tablespoon butter. Add the onion and cook for 10 minutes or until softened and starting to brown.
3. Put the mushrooms and mix well.
4. Add the paprika, dill and 1 cup water. Bring to a soft boil. Cover and simmer for 15 minutes.
5. While soup is simmering, in a skillet melt the remaining butter.
6. Put the flour and whisk, constantly, for 3 minutes. Slowly add the milk whisking at all times until sauce thickens.
7. Add this sauce to mushrooms. Pour the remaining ½ cup water.
8. Season with salt & pepper. Simmer for another 15 minutes.
9. Add the lemon juice, parsley and sour cream. Mix well and heat through.

SERVING
10. In a serving bowl, serve the soup and enjoy with any crispy bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Hungarian
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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