Message Box

Soup is my passion. 



A Cooking Adventure with Thom

Maroon Printer Friendly Copy      

Hungarian Mushroom Soup

Servings: 8




2 tbsp olive oil
2 cups sweet yellow onion, diced
8 oz Crimini mushrooms, sliced
8 oz Portabello mushrooms, sliced
1 tsp dill weed
1 tsp fresh dill, finely chopped
5 teaspoons Hungarian paprika
1 tbsp soy sauce
3 tbsp butter
4 tbsp flour
1 cup of 2% milk
2 cups of vegetable or chicken stock
2 tsp fresh lemon juice
1/2 cup sour cream
1-1/2 Sea salt
½ tsp freshly cracked pepper, to taste
¼ tsp Thyme
¼ tsp Marjoram
Parsley for garnish

Cooking Method

Sauté the onions and the olive oil in a large frying pan for about 5 minutes, stirring frequently.  Add the mushrooms, ½ cup of stock, paprika, thyme, marjoram, dried dill and soy sauce.  Cook over medium heat for about 15 minutes or until the mushrooms soften and become dark in color.

Melt the butter in a large saucepan, then whisk in the flour and continue whisking while the mixture cooks for another 3 minutes.  Add the milk and continue cooking over medium – low heat for 10 minutes allowing the mixture to thicken, stirring once every minute or so.  Now empty the mushroom mixture into the milk mixture.  Add the remaining 1 and ½ cups of stock and the lemon juice.  Cover and simmer over low heat for 10 minutes.

Remove from heat and watch mixture until it stops boiling.  When the boiling ceases, stir in the sour cream, salt, pepper, and fresh dill. 

Serve hot.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183