Hungarian Mushroom Soup

  • 2 TBS butter
  • 2 cups chopped onion
  • 1½ - 2 pounds fresh mushrooms, sliced
  • 1 tsp salt
  • 2 TBS fresh dill
  • 1 TBS mild paprika
  • 2 tsp fresh lemon juice
  • 3 TBS flour
  • 2 cups water
  • 1 cup whole or low fat milk, at room temperature
  • freshly ground black pepper to taste
  • ½ cup sour cream
  • freshly minced parsley

Melt the butter in a kettle or Dutch oven. Add the onions and cook over medium heat for about five minutes. Add the mushrooms, salt, dill, and paprika. Stir well and cover. Let cook for about 15 more minutes, stirring occasionally. Stir in lemon juice.

Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add water, cover, and cook about 10 minutes, stirring often.

Stir in the milk; add black pepper to taste. Check to see if it needs more salt and add a little to taste if necessary. Whisk in the sour cream and heat very gently. Don't boil or cook at this point. Serve hot with freshly minced parsley if desired.

printer icon printer friendly version