Monday, October 25, 2010

Hungarian Mushroom Soup

I love soups during this time of year. They're usually pretty easy to prepare, typically can be done in a slow cooker and often can be made in bulk and frozen for later use.

I came across a couple pounds of mushrooms recently and found a good use for them online. My wife doesn't normally go for mushrooms, but she enjoyed this soup. Here's my slightly-altered-version of Hungarian Mushroom Soup:


  • 4 tablespoons unsalted butter
  • 2 cups chopped onions
  • 1 pound fresh mushrooms, sliced
  • 2 teaspoons dried dill weed
  • 1 tablespoon paprika
  • 1 tablespoon soy sauce
  • 2 cups chicken broth
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1 tsp Worcestershire Sauce
  • 1/2 cup plain yogurt (or sour cream)

  • Directions
  1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  3. Finally, stir in the salt, ground black pepper, Worcestershire and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.

My kids enjoyed eating it with bread toasted with melted cheese on top. Bread with soup is always a must.

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