How to Make Hungarian Mushroom Soup

Cold and rainy days are just the perfect kind of days for making a big pot of hot soup or chili- when you feel like curling up on the couch, watching a good movie and having something warm in your belly.

One of my oldest, most trusted recipes is this one for Hungarian Mushroom Soup. It's easy to make and is delicious with generous additions of dill, paprika and sour cream. One of the reasons I love this recipe so much is that you don't need to use fancy or expensive mushrooms to get great flavour, plain button mushrooms work well.



Tip!
If you want to use a good quality, great tasting store bought, vegetarian soup stock, try Pacific Foods Organic Vegetable Broth. I've done a few taste tests over the years and this is my favorite. I first heard about this brand in one of Chef Heidi Fink's cooking classes and have used nothing else since.


Hungarian Mushroom Soup (serves 4)

Ingredients
2 teaspoons butter
1 yellow onion, diced
1.5 pounds mushrooms, sliced
1-2 cloves garlic, minced
1-2 tablespoons dill
1 tablespoon Hungarian paprika
2 teaspoons lemon juice
2 tablespoons flour
2 cups vegetable stock
1 cup milk
1/2 cup sour cream
salt and pepper
1 tablespoon minced parsley to finish

Directions
Melt butter, add onions and saute over medium heat for 10-15 minutes until the onions are golden and starting to caramelize. Add mushrooms, garlic, salt, dill and paprika. Stir well and cover for about 5 minutes. Stir in lemon juice.

Sprinkle in flour, stir and cook for a few minutes. Add stock, cover and cook for about 10 minutes, stirring occasionally.

Stir in milk, add pepper. Whisk in sour cream and heat very gently being careful not to boil. Serve hot, topped with minced parsley.


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