I love mushrooms. I love mushrooms so much that I use them in almost everything I cook.
I found this simple and amazing Hungarian Mushroom Soup recipe at Closet Cooking and have made it three times in the past year. I am no expert in Hungarian Mushroom Soup, but this one is delicious and seemingly impossible to mess up. I am about 90% sure that this was the first soup I tried to make from a recipe and was amazed how easy it was and how delicious it was! The flavors are amazing! I made this for a little Christmas party and got more than a few compliments!
2 tablespoons butter
1 onion (chopped)
1 8 ounce package mushrooms (quartered)
2 teaspoons dill
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken stock (or vegetable broth)
1 cup milk
3 tablespoons flour
salt and pepper to taste
2 teaspoons lemon juice
1/2 cup sour cream
1/4 cup fresh parsley (chopped)
(I've used both chicken broth and veggie broth, not much difference there. I've left the parsley out all three times I made this soup, didn't miss it. I used dry dill the most recent time I used it, and fresh the previous two, both options work perfectly. I made double the recipe twice and it worked great! See what I mean, hard to mess up!)
1. Melt butter in a pot.
2. Add onions and saute until tender.
3. Add mushrooms and saute until the mushrooms are cooked.
4. Add dill, paprika, soy sauce and chicken broth.
5. Reduce heat, cover and simmer for 15 minutes.
6. Mix the milk and flour in a bowl.
7. Add the milk mixture to the pot, cover and simmer for another 15 minutes.
8. Add the lemon juice, salt and pepper.
9. Remove from heat.
10. Add the sour cream and parsley and stir.
Voila! Amazing party pleasing mushroom soup! This might be my favorite soup ever, just saying.