This delicious soup is a family favorite! I first had a version of this soup at a cute little local afternoon tea/coffee shop. They were famous for this soup, and rightly so. It is sad that the place no longer exists but I am so happy that I can make this soup at home for dinner and enjoy it often.
I love to serve this soup over brown rice and serve some roasted veggies on the side. It makes a great hearty meal! I hope you and your family enjoy it as well!
Hungarian Mushroom Soup:
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon Hungarian sweet paprika
1 tablespoon soy sauce or Worcestershire sauce
2 cups chicken broth
1 cup milk
3 tablespoons all purpose flour (if you are gluten free you can substitute tapioca starch)
1 teaspoon salt
ground black pepper
2 teaspoons fresh lemon juice
1/2 cup sour cream
1/4 cup chopped fresh parsley (optional)
1. Melt the butter in a large Dutch oven or soup pot over medium heat. Saute the onions in the butter for about 5 minutes. Add the mushrooms and saute for 5 additional minutes. Stir in the dill, paprika, soy sauce and broth. Turn the heat down to low, cover and simmer for 15 minutes.
2. In a 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 every few minutes.
3. Lastly, stir in the salt, ground black pepper, lemon juice and sour cream. Mix together and heat through, about 3-5 minutes. Make sure not to boil the soup. Serve over brown rice in bowls.