Hungarian Mushroom Soup

  • 18 May - 24 May, 2024
  • Mag The Weekly
  • Cookery


· 4 tablespoons butter

· 2 cups onions

· 1 cup mushrooms

· 2 cups chicken stock

· 2 teaspoons dried dill

· 2 teaspoons thyme leaves

· 2 teaspoons paprika

· 2 tablespoons soy sauce

· 1 cup milk

· 3 tablespoons flour

· ¼ cup sour cream

· 2 tablespoons lemon juice

· 2 tablespoons Italian parsley


In a heavy pot sauté the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes. Add dill, thyme, paprika, chicken broth and soy sauce. Bring to a simmer and cook until the liquid reduces by half. In a bowl, whisk flour into milk until smooth. Add the milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes. Over low heat, slowly stir in the sour cream, and lemon juice until both are completely combined. Garnish the soup with parsley and serve hot.