It’s been a rainy and dreary couple of days here in Charleston so perfect weather for curling up with my pugs and a book and making some soup. My Papa actually shared this recipe for Hungarian Mushroom Soup. He had it at a restaurant a few weeks ago, went crazy for it so made it at home for the family. I couldn’t stop thinking about it so this icky weather was just the necessary push to make a pot of my own. I made it for dinner and it was phenomenal! The richness of this mushroom soup really comes out with the flavors of parsley, dill, lemon and Hungarian paprika. Definitely one to add to the recipe book for cold or rainy days.
Hungarian Mushroom Soup
4 tablespoons butter
1 large onion, finely diced
5 cloves garlic, minced
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
2 tablespoons Hungarian paprika
1/4 teaspoon cumin
3 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
2 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream
Heat a large soup pot over medium heat and melt butter. Add onions and sauté for 5 minutes, stirring regularly.
Add mushrooms and garlic and sauté an additional five minutes, stirring regularly.
Stir in dill, paprika, cumin, soy sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a small bowl, whisk together flour and milk and add to soup.
Cover and simmer for an additional 15 minutes, stirring occasionally.
Turn off the heat and add salt and pepper, lemon juice, parsley and sour cream.
Mix together until incorporated. Serve soup in bowls with a dollop of sour cream, a dash of paprika and parsley for color, and a crusty wheat or french bread for dipping.
This soup is so good that you’ll start wishing for cold and rainy days! Many thanks to my Papa (@LifeCoach4Men) for another amazing recipe!