Community Pick
Hungarian Mushroom Soup, from the Moosewood Cookbook
"As I've said before, I LOVE mushrooms, so here is another great recipe using them. Make this with a variety of mushrooms,and hot paprika, or smoked paprika, very nice.
This is from Marie on another recipe site. Mega suggested the following: "One thing I changed was to use an 8oz brick of low fat cream cheese instead of the milk and flour. " Give it a try!"
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 12 ounces mushrooms, -sliced
- 2 cups onions, chopped
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 2 teaspoons dill weed
- 1 tablespoon Hungarian paprika
- 1 tablespoon tamari soy sauce
- 1 teaspoon salt
- 2 cups stock
- 2 teaspoons lemon juice, -fresh
- 1⁄4 cup parsley, chopped
- fresh ground black pepper, -to taste
- 1⁄2 cup sour cream
directions
- Saute onions in 2 Tbsp stock, salt lightly.
- A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
- Cover and simmer 15 minutes.
- Melt butter in large saucepan.
- Whisk in flour and cook, whisking, a few minutes.
- Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
- Stir in mushroom mixture and remaining stock.
- Cover and simmer 10-15 minutes.
- Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
- Serve garnished with parsley.
Questions & Replies
-
I'm assuming 2 tsp dried dill weed? I didn't have any on hand but used one heaping tsp. of dried thyme and yummy! -
So, if I were going to serve this at a dinner party, is it better if made a day or two ahead, or better if made fresh and served?
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I added a splash of Taylor dry sherry. Meant that to be a tweak
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What kind of stock used in recipe? Vegetable, Chicken, Beef?
Reviews
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We LOVED this soup. Everyone at it so fast that I immediately made a second batch. One thing I changed was to use an 8oz brick of low fat cream cheese instead of the milk and flour. -
This was delicious. My son and I made this as suggested with a brick of cream cheese rather than using milk and flour. We used baby bella mushrooms. The only other change we made was using 1 less cup of stock per another reviewer and put it over our homemade egg noodles Recipe #95311. Doubled recipe for both. -
A very easy soup to make, but oh so good. I live in Oregon and pick my own wild fresh mushrooms. This is also my go to recipe for when someone is sick. I do add at least double the amount of mushrooms just because that is how I roll. =) Store bought mushrooms are great. Please use caution if you choose to pick your own. Mushrooms can be very tricky to make a positive ID> But yes, this soup is awesome no matter what you use.
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I Loved this soup ! I am a beginner when it comes to cooking and I was able to handle it with no problems. I made a wheat free, dairy free, vegan soup. I chose a package of pre sliced Baby Bella Mushrooms then replaced the flour with King Arthur glutenfree multi-purpose flour.<br/>The butter was replaced with veg. spread butter and the milk was replaced with regular coconut milk not the flavored type such as vanilla. -
This soup is the bomb! I like using black mushrooms from the local Asian market which have a stronger flavor than regular mushrooms and slightly chewier texture, great for this soup! If thickened slightly, this might also be a great alternative as a sauce used to "smother" steak.
see 32 more reviews
Tweaks
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I like to caramelize the onions & Mushrooms in a butter-olive oil mixture. I use bot Hungarian Paprika & Hot Smoked Paprika for a little kick. It's a hit every time
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I use sour cream instead of cream cheese, chicken broth, Hungarian sweet paprika, cooked chicken pieces...and sometimes a bit of chopped red, yellow & green sweet peppers and chopped tomatoes! OMG- so good. p.s. the milk isn't needed.
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- Omit flour: We'll thicken this at the end with an immersion blender instead. - Instead of 1 cup milk, use 1/2 cup unsweetened vanilla almond milk + 1/2 cup heavy whipping cream (this adds a subtle sweetness and cuts the earthy flavour of the mushrooms somewhat) - Instead of Steps 4, 5, and 7: Add butter, milk, and remaining stock directly to the mushroom mixture in Step 6 - After the final simmer, turn off heat and blend with immersion blender. Leave a few large mushroom pieces. - Stir in one extra 1/2 cup of fresh mushrooms for additional texture - Finish with a sprinkle of extra dill and paprika for color when serving rather than parsley -
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Fresh porcini! -
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This was delicious! I also used cream cheese instead of the flour and milk and added a dash of cayenne. Yum!
see 3 more tweaks
RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>
