Hungarian Mushroom Soup

Hungarian Mushroom Soup
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It’s no secret that we like to make soup, particularly during these fall months. Here, in the Northwest, it feels like we wake up to darkness and at some point around 10am we realize that it probably isn’t going to get any lighter. Other people might spend days like these knitting sweaters or writing poetry, but not us. We genuinely enjoy standing over our cutting boards, gazing out at the dreary mist, and chopping away at various vegetables that will eventually become a savory dinner.


Every year it seems that the dismal weather inspires delicious food.

This is the first of many posts of ours that will involve mushrooms. Because of the endless months of rain, our neck of the woods is covered with these delicious edible fungi. This is certainly one of the benefits of the great Northwest. That and our Evergreen trees. We love them too.

Hungarian Mushroom Soup

Every year it seems that the dismal weather inspires delicious food. We know we will survive these cold dark days, thanks to recipes like this Hungarian Soup.

Hungarian Mushroom Soup
Hungarian Mushroom Soup
Hungarian Mushroom Soup

Hungarian Mushroom Soup

Serves 4

Ingredients

4 tbsp butter
2 cups onions, chopped
1 lb mushrooms, sliced
2 cups chicken broth
1/2 cup dry white wine
2 tsp dried dill
2 tsp fresh thyme
2 tsp paprika
2 tbsp soy sauce
1 cup milk
3 tbsp flour
1/4 cup sour cream
2 tbsp lemon juice
2 tbsp fresh Italian parsley

Method

  1. In a heavy pot or dutch oven sauté onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes. Add dill, thyme, paprika, chicken broth, soy sauce and white wine. Bring to a simmer and cook until the liquid reduces by half. In a small bowl, whisk flour into milk until smooth. Add the milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
  2. Over low heat, slowly stir in the sour cream, and lemon juice until both are completely combined. Garnish the soup with parsley and serve hot.