Recipe: Hungarian Mushroom Soup

by Ginny on May 25, 2011

Adapted from The Moosewood Cookbook


  • 2 tablespoons butter
  • 12 ounces sliced cremini mushrooms (or button)
  • 1 medium sweet or yellow onion, chopped
  • 3 tablespoons flour
  • 1 tablespoon sweet Hungarian paprika
  • 1 ½ tablespoons chopped fresh dill, plus a few extra sprigs for garnish
  • 2 tablespoons dry sherry
  • 1 cup milk
  • 1 tablespoon plus 1 teaspoon tamari or soy sauce
  • 1 teaspoon kosher salt, plus more, to taste
  • Freshly ground black pepper, to taste
  • 2 cups mushroom stock
  • 1 tablespoon lemon juice (from ½ lemon)
  • ½ cup sour cream

1. In a large sauce pan, melt butter over medium-high heat. Add onions and mushrooms and sprinkle with salt and pepper, to taste. Sauté until mushrooms have released their liquid and are beginning to brown in spots, 5 to 10 minutes.

2. Reduce heat to medium, or medium-low. Sprinkle in flour and stir to coat mushroom mixture evenly. Add paprika and dill, and cook, stirring, 1 to 2 minutes. Mixture will be pasty.

3. Stir in Sherry and gradually add milk, stirring vigorously to prevent lumps. Add tamari or soy sauce, 1 teaspoon salt, freshly ground pepper, and mushroom stock. Continue cooking, stirring frequently until bubbling and thickened. Reduce heat to medium-low, cover and simmer 15 minutes to allow flavors to meld.

4. Remove from heat and stir in fresh lemon juice. In a small bowl combine sour cream and a bit of the liquid from the soup. Stir to combine, add a bit more liquid, and repeat until the sour cream is thinned to a pourable consistency. This will help prevent curdling. Add diluted sour cream to soup and stir to combine. Taste and adjust seasonings with salt and pepper. Serve garnished with fresh dill sprigs.

Makes 4 bowls or 6 cup-size servings

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