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Hungarian Mushroom Soup

A couple weeks ago Harold and I and his two sisters had a little birthday party for an aunt who celebrated 95 years of life. Harold’s sister made three kinds of soup and is allowing me to share this recipe with you. I had never experienced home-made mushroom soup before and it was incredibly delicious.

Here’s the recipe for Hungarian Mushroom Soup, which makes 4 servings:

  • 3 Tbps. olive oil
  • 2 c. chopped onions
  • 2 lg. cloves garlic, minced
  • 1 lb. fresh mushrooms, sliced (button mushrooms work fine)
  • 2 tsp. dried dill weed
  • 1 Tbps. (generous!) paprika
  • 1 Tbps. Tamari sauce (I used soy sauce or Bragg)
  • 2 c. chicken broth
  • 3 Tbps.flour
  • 1 c. milk
  • 3/4 tsp. salt
  • black pepper to taste
  • 2 tsp. lemon juice
  • 1/4 c. chopped fresh parsley
  • 1/2 c. sour cream (“light” works fine)

In a large, heavy pan, sauté the onions in olive oil over med. heat. Add garlic and mushrooms; sauté an additional 5 minutes.

Add chicken broth, dill weed, paprika and Tamari sauce to sautéed mixture. Bring to simmering point, reduce heat, cover and simmer for 15 minutes.

Place the flour in a small bowl. Slowly add the cold milk to the flour, mixing to make a smooth paste. Gradually add all of the milk, continuing to mix to maintain a smooth consistency. Add this mixture to the soup, stirring constantly to prevent lumps from forming. Cover and simmer 15 minutes more.

Finally, stir in salt, pepper, lemon juice, parsley and sour cream. Stir until smooth and heat gently, but do not allow to boil. When completely heated, serve at once.

Enjoy, everyone!!


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