Monday, March 11, 2013
Hungarian Mushroom Soup Recipe
One of my favorite local restaurants serves Hungarian Mushroom Soup. I fell in love with it the first time I tried it there, so I decided to make it at home. This recipe is not as good as theirs, but still very, very tasty! This doesn't make a very big batch, so if you are cooking for quite a few people, I suggest doubling the recipe. This recipe would also be great with some chicken added in! Enjoy!!
Hungarian Mushroom Soup (print recipe)
What you need:
12 ounces mushrooms, sliced
2 cups onions, chopped
1 tablespoon fresh dill weed, chopped plus extra for garnish
1 tablespoon paprika
1 tablespoon soy sauce
2 cups veggie or chicken stock
2 tablespoons butter
3 tablespoons flour
1 cup milk
2 teaspoons fresh lemon juice
1/2 cup sour cream
salt and pepper, as desired
Saute the mushrooms and onions in drizzle of olive oil in a large saucepan for about 10 minutes. Add the dill, paprika, soy sauce, stock salt and pepper. Simmer for 15 minutes.
Meanwhile, in a separate saucepan, melt the butter. Stir in the flour, and cook for a couple minutes, stirring frequently. Add the milk, and cook, stirring frequently for about 10 minutes or until sauce thickens. Add to the mushroom and stock mixture. Simmer for 15 minutes. Just before serving, add the lemon juice and sour cream. Serve sprinkled with fresh dill.
Recipe source: food.com (slightly adapted)
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On the blog... one year ago:
Sparkling Leprechaun Kiss
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