Moosewood Hungarian Mushroom Soup Recipe
Moosewood Hungarian mushroom soup is a classic, and it’s one of the most popular dishes in Hungary. This is a traditional dish from Hungary that can be found at many Hungarian Christmas Eve tables.
Ingredients
- 2 cups onion (chopped)
- 4 tablespoons butter (divided)
- 12-16 oz mushrooms (sliced)
- 1-2 teaspoons dill
- 2 cups chicken broth, beef broth or H2O (divided)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon Hungarian paprika
- 3 tablespoons flour
- 1 cup milk
- 1/2 to 1 teaspoon salt
- Pepper (to taste)
- 2 teaspoons lemon juice
- 1/2 cup sour cream
- 1/4 cup parsley (chopped)
Instructions
- Melt two tablespoons of butter with salt and sauté onions lightly.
- Add mushrooms, dill, soy sauce, 1/2 cup stock/water, and paprika after about 5 minutes. Cover and simmer for 15 minutes, then remove from heat. Set aside.
- In a large saucepan, melt the remaining butter and whisk in flour. Cook and whisk for several minutes. Add milk and cook over low heat stirring frequently.
- Add the remaining stock/water & mushroom mixture. Cover and simmer for 15 minutes.
- Add salt, pepper, lemon juice, and sour cream, as well as extra dill just before serving. Garnish with chopped parsley.
Nutrition
Calories: 125kcal