Hungarian Mushroom Soup

It’s National Soup Month, and I’m doing my part by making a big pot of soup as often as I can.  A sale on mushrooms at the local market came just at the right time, giving me an opportunity to try a recipe for Hungarian Mushroom Soup, just one of the many luscious recipes in The Moosewood Cookbook.  It gets its rich color and smoky taste from a good dousing of Hungarian paprika, something that we should all try to increase in our diets as it is high in antioxidants and contains more vitamin C by weight than lemon juice.

This soup is rich and hearty, so a little goes a long way. It does warm up both body and soul, something much needed during the month of January.

Hungarian Mushroom Soup

12 ounces mushrooms, sliced

2 cups onions, chopped

2 tablespoons butter

3 tablespoons flour

1 cup milk

2 teaspoons fresh dill weed

1 tablespoon Hungarian paprika

1 tablespoon soy sauce

3/4 teaspoon salt

2 cups stock (I used homemade chicken stock)

2 teaspoons freshly squeezed lemon juice

1/4 cup parsley, chopped

Freshly ground black pepper, to taste

1/2 cup sour cream (optional – I skipped it)

Sauté onions in 2 Tbsp. stock until transparent; salt lightly. Add mushrooms, 1 tsp. dill, 1/2 cup stock or water, soy sauce, and paprika. Cover and simmer 15 minutes. Melt butter in large saucepan. Whisk in flour and cook for 1-2 minutes. Add milk and cook, stirring frequently, over low heat until thickened, 5-8 minutes. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes. Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp.). Serve garnished with parsley.

This post is linked to:

Seasonal Sunday

Totally Tasty Tuesdays

Tasty Tuesday

What's Cooking Wednesday

& Foodie Friday