Hungarian Mushroom Soup

It’s funny what we miss when we move.  Going to college in Pocatello, ID, I miss having soup at a little hole-in-the-wall place called Bouillon Soup and Catering.  They had up to 10 soups made from scratch daily.  The tables, chairs and utensils didn’t match.  And they had really good Sun Tea.  And Blue Cheese Olive Bread. 

One of the soups I loved to order was the Hungarian Mushroom Soup.  It’s a creamy soup that tastes like spring with lots of fresh dill and lemon.  I get a craving for it every year when the temperature rises to about 50 degrees or so.  The soup reminds me of tulips and daffodils trying to peek through the dirt.  Soon, they’ll be blooming and allergy season will be upon us.  Spring is just around the corner!  Lets celebrate by making some soup!

Hungarian Mushroom Soup

Adapted from The Moosewood Cookbook by Mollie Katzen

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  • 12 oz. fresh mushrooms, sliced (I used a combination of cremini and button mushrooms)
  • 1 cup chopped onion (about 1/2 medium sized onion)
  • 2 Tbsp olive oil, divided
  • 2 Tbsp butter
  • 3 Tbsp flour
  • 1 cup milk ( I used fat free half and half)
  • 2 Tsp fresh chopped dill weed
  • 1 Tbsp Hungarian Paprika
  • 1 Tbsp low sodium soy sauce
  • 1 tsp. salt
  • 2 cups chicken stock or water
  • 2 tsp fresh lemon juice
  • 1/2 cup sour cream (I used light)
  • 1/4 cup fresh chopped parsley
  • ground black pepper to taste

Saute the onion in 1 Tbsp olive oil with a pinch of salt.  After about 3 minutes, add the mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce and paprika.  Cover and simmer 15 minutes.

Melt butter with 1 Tbsp olive oil in a large soup pot.  Whisk in flour and cook, whisking, for a few minutes.  This is called making a roux.  Cooking the flour/fat paste for a few minutes helps the roux to develop flavor so it doesn’t make the soup taste like flour. 🙂

Slowly add milk to the roux, whisking.  Cook, stirring frequently, over low heat for about 10 minutes or until thick enough to coat the back of a spoon.  Stir in mushrooms and remaining stock.  Cover and simmer 10 to 15 minutes.  Just before serving, stir in salt, pepper, lemon juice, sour cream, and parsley.   Add more dill if you’d like.  Serve warm with crackers or warm crusty bread.

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