Hungarian Mushroom Soup

Hungarian Mushroom Soup
Serves 4 – 6


4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon Bragg Liquid Aminos All Purpose Seasoning or Soy Sauce
2 cups chicken broth
1 cup milk
3 tablespoons flour
1 teaspoon salt
Ground pepper to taste
2 teaspoons lemon juice
¼ cup chopped fresh parsley
½ cup sour cream


Melt the butter in a large pot over medium heat.   Sauté the onions in the butter for 5 minutes.  Add the mushrooms and sauté for 5 more minutes.  Stir in the dill, paprika, soy sauce and 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 for 15 minutes, stirring occasionally.

Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream.  Mix together and allow to heat through over low heat, about 3 – 5 minutes.   Do not boil.  Serve immediately.

Jan’s Notes:

This was the best mushroom soup I have ever tasted.  It’s a recipe I got off of the internet, and it will become a regular soup in my family.  It tastes heavenly if eaten with a toasted cheese sandwich, especially if you use Dave’s Killer Bread with Provolone cheese.  Yummy!  After this kind of homemade ethnic mushroom soup, you’ll never be satisfied again with soup out of a can.  The recipe says to serve immediately, but I think it tastes just fine warmed up even after being in the fridge for several days.


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