Hungarian Mushroom Soup

author: ro

created: 2005-01-05 19:48:55

servings: 4


My sister made this for Christmas. It's a great winter soup. You can use lowfat milk and Breakstone 1/3 fat sour cream (The only good low fat sour cream) and it will still taste great.


12 oz. fresh crimini or porcini mushrooms or a mix, sliced 2 cups chopped onion 4 Tablespoons butter 3 Tablespoons flour 1 cup milk 1-2 teaspoons dill weed 1 Tablespoon Hungarian sweet paprika 1 Tablespoon Tamari or more to taste 2 cups beef broth 2 teaspoons lemon juice 1 teaspoon salt or to taste 1/2 cup sour cream 1/4 cup chopped fresh parsley (optional) fresh ground black pepper to taste In a large soup pot or dutch oven: Saute onions in 2 Tablespoons butter, salt lightly. A few minutes later, add mushrooms, 1 teaspoon dill, 1/2 cup beef broth, tamari and paprika. Cover and simmer 15 minutes. Melt remaining butter in a large saucepan. Whisk in flour and cook, whisking a few minutes. Add milk. Cook, stirring frequently over low heat or until thick. Let it bubble and blurb for a minute. Add the flour mixture to the mushroom mixture and then add the remaining beef broth. Stir well. Cover and simmer 10-15 minutes. Just before serving, add salt, pepper, lemon juice, sour cream and if desired extra dill. Serve garnished with parsley.