Mama CC discovered this recipe when I was living in Hungary, the first time. She made it for me when I came back to California and I fell in love. You can take the girl out of Hungary, but part of me will always have an unnatural affinity for anything containing paprika. It’s not 100% authentic, but it’s delicious enough to overlook authenticity.
It’s become one of our family favorites over the years and is one of my favorite meals when it’s cold out. There are a lot of flavors in this soup and they complement each other really well. I generally omit the parsley or use it as a garnish, just because it’s not really my thing, but apart from that I love everything about this soup. The paprika, dill and sour cream definitely remind me of Hungary, which makes me happy.
Hungarian Mushroom Soup
- 4 tablespoon butter
- 2 cups onions, chopped
- 1 pound mushrooms, sliced
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 1 tablespoon low-sodium gluten free tamari or soy sauce
- 2 cups low sodium vegetable broth
- 1 cup milk
- 3 tablespoons flour (usually use a GF All Purpose blend)
- 1 teaspoon Kosher salt
- freshly ground black pepper to taste
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup sour cream
- Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. (At this point you can either leave the mushrooms whole/chunky or lightly blend the soup with an immersion blender). Do not boil. Serve immediately.