Community Pick
Hungarian Mushroom Soup
"I got this from Allrecipes & it was submitted by Cathy T. It is by far the best mushroom soup I have EVER had. Quick, simple but so full of flavor & filling!"
photo by Garrett H.
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 59.16 ml unsalted butter
- 473.18 ml chopped onions
- 453.59 g fresh mushrooms, sliced
- 9.85 ml dried dill weed (A MUST!)
- 14.79 ml paprika
- 14.79 ml soy sauce
- 473.18 ml chicken broth
- 236.59 ml milk
- 44.37 ml all-purpose flour
- 4.92 ml salt
- ground black pepper
- 9.85 ml lemon juice
- 59.14 ml chopped fresh parsley
- 118.29 ml sour cream
directions
- Melt the butter in a large pot over med heat. Saute the onions in the butter for 5 minutes. Add the mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken broth. Reduce heat to low, cover and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer 15 more minutes, stirring occasionally.
- Finally, stir in the salt, pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately. Even better the next day!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Best mushroom soup I've ever made. Mine came out a little darker than the photo of this soup, probably because I used half portabellas. I did cook my mushrooms slightly longer, but followed everything else the same. A very filling soup, and much healhier than most cream soup recipes. I think next time I make it, I will add some garlic and see what that does for it (we are huge garlic fans in this house). Oh, and next time, I'm doubling the recipe!! -
Well verilucky, I believe that your Husband is the lucky one. When I first test a recipe I make it as written. These folks that change sometimes better than half the original ingredients before trying it (other than someone with a dietary problem) Bug the you know what out of me. This deserves a 10. Ingredients, flavor, simplicity, etc. FANTASTIC. As some of the folks say, This IS a keeper. Thank you. Cap'n Jack -
I also add one small carrot, minced, to the sautéing onions to give it a little sweetness. This is a very hearty soup with extremely well-balanced flavors. I serve it with rustic bread. -
We LOVED this soup. Our local gourmet market sells one for $5. a pint!!I found this recipe, and we like it even better than the markets. I agree that the dill is a must. I think that what put this over the top was the lemon juice. It added such a bright flavor. I thank you, my husband thanks you, and my wallet thanks you!!
-
This is a great soup recipe! I did add a bit of garlic but other than that I followed the recipe to the letter. A keeper in my book!
see 16 more reviews
Tweaks
-
We have a local restaurant that serves this soup and decided to make our own. This recipe is DELICIOUS! We used only 1 tsp. of dill and used FAGE nonfat yogurt instead of sour cream. It is keeper and on our A List!!
-
The 1st mushroom soup I ever made & it was decliously spicy! Such a fantastic soup! I made a few tweaks which I think other people might like. First, since I had them in the refrigerator I added a container (1 oz) of dried Porcini mushrooms. I re-constituted them in hot water for about 15 mins, I then diced them and reserved the water. I then added these mushroom to the baby bella fresh mushrooms I used. Then I substituted 2 cups of chicken broth with 1 cup broth and 1 cup of the reserved mushroom water from the Porcini's, Then prior to adding the sour cream, I used an immersion blender. Just enough to break things up, but not enough to make it completely smooth. The result is a darker soup, but oh soooo delicious! Enjoy!
RECIPE SUBMITTED BY
<p><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CameraLesschef-STICKER.jpg alt=/ /> <br /><br />Si</p>
