Hungarian Mushroom Soup
Home Up


Hungarian Mushroom Soup

  • 12 oz fresh mushrooms, sliced
  • 2 cups chopped onion
  • 4 tbsp. butter
  • 3 tbsp. flour
  • 1 cup milk
  • 1-2 tbsp. dill weed
  • 1 tbsp. hungarian paprika
  • 1 tbsp. tamari
  • 1 tsp. salt
  • 2 cups chicken stock or water
  • 2 tbsp. fresh lemon juice
  • fresh-ground black pepper (to taste)
  • .5 cup sour cream
  1. saute` the onions in 2 tbsp. butter. salt lightly.
  2. a few minutes later add the mushrooms, dill, *.5 cup* stock, tamari and paprika.
  3. cover and simmer 15 minutes.
  4. melt remaining butter in a large saucepan.
  5. whisk in flour, and cook, whisking, a few minutes.
  6. add milk.
  7. cook, stirring frequently, over low heat about 10 minutes: until thick.
  8. stir in mushroom mixture and remaining stock, OR add some of the stock to the roux to thin it before adding it to the mushrooms -- otherwise you end up with little bits of roux floating in the soup.
  9. cover and simmer 10-15 minutes.
  10. just before serving add salt, pepper, lemon juice, sour cream and (if desired) extra dill.
  11. serves 4, if accompanying dinner, or 2 if for dinner.




Copyright Kimberly Bobrow Jennery, 1997-2006

Contact Kimberly at: kimberly at bobrow dot net