Hungarian Mushroom Soup

Hungarian Mushroom Soup

Hungarian mushroom soup is a savory soup with mushrooms, onions, and sour cream. It's seasoned with dill and paprika and sometimes includes potatoes and carrots. It's perfect for a comforting meal during the colder months

Hungarian Mushroom Soup

Ingredients

• 4 Tablespoons butter

• 2 small onions, diced

• 1 pound of sliced mushrooms

• 2 teaspoons dill weed

• 1 teaspoon dried thyme

• 1 Tablespoon smoked paprika

• 1 Tablespoon fresh minced garlic

• Juice from ½ lemon

• 2 ½ cups chicken stock

• 2 Tablespoons soy sauce

• 4 Tablespoons AP flour

• 1 cup milk

Garlic Butter Seasoning

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Method

1. Melt butter in a large Dutch oven or pot. Add the diced onions and sauté.

2. Once the onions have become fragrant, add the mushrooms and cook down until the mushrooms are soft and have halved in volume

3. Add the dill weed, thyme, garlic, and paprika. Stir well, then add the lemon juice and stir again. Cook for about 2 minutes.

4. Add the flour gradually until a roux forms; cook the roux for about 2 minutes.

5. Add the soy sauce and milk, then stir and continue cooking.

6. Add the chicken stock and, using a whisk, mix the soup until it begins to thicken.

7. Lower the heat to medium and simmer the soup for 10 minutes.

8. Garnish with sour cream and fresh parsley.

Makes about 4-6 servings. Serving sizes vary