Hungarian Mushroom Soup
When I saw this recipe for Hungarian mushroom soup I just had to try it. It has mushrooms, dill, paprika and sour cream. How could it not be great? I will definitely be making this again!
Ingredients:
2 tablespoons butter
1 onion (chopped)
1 (8 ounce) package mushrooms such as button or cremini (quartered)
2 teaspoons dill
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken stock (or vegetable broth)
1 cup milk
3 tablespoons flour
salt and pepper to taste
2 teaspoons lemon juice
1/2 cup sour cream
1/4 cup fresh parsley (chopped)
Directions:
1. Melt butter in a pot.
2. Add onions and saute until tender.
3. Add mushrooms and saute until the mushrooms are cooked.
4. Add dill, paprika, soy sauce and chicken broth.
5. Reduce heat, cover and simmer for 15 minutes.
6. Mix the milk and flour in a bowl.
7. Add the milk mixture to the pot, cover and simmer for another 15 minutes.
8. Add the lemon juice, salt and pepper.
9. Remove from heat.
10. Add the sour cream and parsley and stir.
Similar Recipes:
Cream of Mushroom Soup
Pork Chops with Mushrooms, Dill, and Sour Cream Sauce
Sauerkraut Cabbage Roll Soup
Ham and Mushroom Sauerkraut Soup
|
Does this recipe look tasty? Never miss a new recipe! Subscribe to the newsletter and get a free copy of the eBook: The Best of Closet Cooking! |
|
17 comments:
Given that I'm feeling sickly (just a cold coming on) this is perfect and just what the doctor in me ordered. Thanks.
I made this and will be posting about it soon. I knew it would be good, but WOW! I think it might be my new favorite mushroom soup. It is apparent from your mushroom recipes that you truly appreciate the flavour and texture of this divine food. I will be trying more of your recipes in future. Very pleased to have found your blog. Thank you.
Hi!
I do not doubt this soup is tasty, but let me tell you a few things. I am hungarian (and also a food-blogger) and never happened to use soy sauce in any hungarian dish... we also do not put milk in this soup, but would double the sour cream.
Dill is more Transsylvanian for me, but i would not argue on this now.
Otherwise i like your blog a lot, i just could not help telling you some facts.
Regards, Millie
I found a very similar recipe from the "Moosewood Lodge" cook-books. They don't use soy sauce either, it's tamari sauce. Small difference, either way, it's my favorite recipe for soup, ever. They do a splash of lemon at the end, tons of dill and paprika (smoked or hot is very good!) and either beef or chicken stock work well. It's made me search out other Hungarian recipies to see what I may be missing....
Very nice blog.
I had leftover pot roast, potatoes, and carrots and my hubby is not a fan of leftovers. Added some of the leftovers to this soup, delicious!
Hy, nagyon tetszik a leves,Magyarországon ezt inkább őrölt szerecsendióval, vagy tárkonnyal készítik, gratulálok.A szójaszósz nem igazán hagyományos.
http://izrobbanas.freeblog.hu
Hiya. Right now I'm procrastinating, and stumbled upon this recipe.
For those who can't read Hungarian, let me translate what Dorothy62 wrote:
Hy [sic], I really admire the soup. In Hungary this would more likely be made with ground [mace or nutmeg, the word could refer to either], or tarragon. Congratulations. The soy sauce it not authentic.
My father always wanted a first course of soup for dinner, and so my mother made this soup all the time, as it is quick and easy to make, and we all loved mushrooms. It was quick and easy for her since she didn't use chicken broth -- just water -- and didn't thicken it with flour and cream, so it made a rather thin but nonetheless delicious soup. She didn’t put dill in it, either. I’m not sure if dill is particularly Transylvanian, since my mother made plenty of dishes with dill in it, and she was from western Hungary, but I’m certainly no expert on the ethnic makeup of Hungarian dishes. My mother did not use ground mace or nutmeg, or tarragon, either, but IIRC, she would put a few caraway seeds in it for seasoning. However, I find that there are some regional variations in all Hungarian dishes, so everything except the soy sauce doesn’t particularly surprise me. And if the soy sauce works for you, then don’t leave it out for the sake of “ethnic purity”
wolferiver: Thanks for the translation! I am going to have to try this with some different seasonings such as the caraway seeds or the nutmeg.
Hey there! Nice blog man! one of my favorites its mush soup, hmm i juts told my girlfriend to make this tomorrow,! cheers from Hungary
G
Hi Kevin
Fantastic!!!! So tasty!!! My husband and I love this soup. It's a keeper. I'm going to make this soup for my dad when he comes for a visit next week. I'm posting a picture on my blog of this soup. Thanks for sharing your recipes. Most delicious! Whether it's an appetizer, dessert, or supper, I come here to find what I can make next.
Christina
Looking at the dates, I see I've found this a bit late. But, I've just made it, and it was really very good.
I put some bacon in, which gave a nice smokey flavour. Next time, if I use bacon, I'll leave out the soy sauce, as there was plenty of salt in the bacon.
My husband, who comes from Hungarian stock, said that it needed a touch of chilli, which is something I'll add next time, but then he also ate 3 bowls of it!
Thanks for a great dish.
I just made this Hungarian mushroom, and it is a real keeper!!! Thanks so much!
Hello, Kevin.
I just want to tell you how great this soup is! I made it last night and we all licked the bowls and the pot.
Fabulous.
I've bookmarked this page! I think a number of us have come over to your blog from Chuck's Seattle post. I'm here in Santa Fe, NM without my favorite recipes and have been relying on the internet. Eureka! Bloggers cook, too! w
Will try some of these soup recipes next week!
This was delicious, Kevin! I loved the paprika and dill combo. Thanks for sharing!
I wrote about it here: http://tastespace.wordpress.com/2010/06/02/hungarian-mushroom-soup/
Anonymous: This is easily one of my favourite soups! Button or cremini work great but you could also use some wild mushrooms if you prefer. Thanks for the warning about the photo use!
As much as I love your recipes and blog; I am Hungarian and this isn't Hungarian at all. Perhaps you could revise the title that it is "Hungarian-inspired" as I am insulted, slightly. Especially because you aren't acknowledging comments made by us Hungarians.
Post a Comment