Hungarian Mushroom Soup Recipe

This is one of my favorite soup recipes. I used to make it all the time. It didn’t occur to me until I went to look for it, that it didn’t make it over when I changed over my blog. Luckily, I found my hard copy and still had the photo- so, once again, I present a lovely Hungarian Mushroom Soup recipe. Tried and true.

Hungarian Mushroom Soup

Ingredients

4 TBSP Butter
2 cups onion, chopped
1lb. mushrooms, sliced
2 tsp. dill weed
1 TBSP paprika
1 TBSP soy sauce
2 cups chicken broth
1 cup milk
3 TBSP flour
1 tsp salt
black pepper
2 tsp lemon juice
1/4 cup fresh parsley, chopped
1/2 cup sour cream

Directions

Melt butter in a large pot over medium heat, sauté onion for about 5 minutes, then add mushroom and sauté for another 5 minutes. Stir in dill, paprika, soy sauce, and broth. Reduce to low heat, cover and simmer for 15-20 minutes.

In a separate bowl, whisk milk and flour. Slowly pour mixture into soup, stirring. Cover, and simmer for another 15-20 minutes.

Stir in salt, pepper, lemon juice, parsley, and sour cream. Cook for another 3-5 minutes to heat through, but do not bring to a boil. Serve.