Hungarian Mushroom Soup

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
  1. 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.
  2. 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.
  3. 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.

5 thoughts on “Hungarian Mushroom Soup

  1. Pingback: Sunday Summary: December 4, 2011 | Clare Cooks!

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