This Hungarian mushroom soup can be made with white button, Portabella or Shitake mushrooms — or a combination of any of these. The end result is a creamy and tasty soup that is very satisfying on these cold winter days.
Mushrooms are naturally high in fiber and vitamin D. They have a subtle meaty flavor — especially Portabella — and are a nice addition to many meals.
We will be thickening this soup with a roux made with butter, flour and milk. Be patient when making this and make sure you whisk it until you no longer have any lumps. You also have to make sure you cook the flour for a few minutes or you will be able to taste it.
The finishing touch to this lovely soup is sour cream. Once you add it all you really need to do is heat it through. Don’t bring your soup to a boil because it will curdle. Heat it and serve it.
Here is what you are going to need for this delicious Hungarian mushroom soup:
5 TBS butter
1 small yellow onion – chopped
1 pound white button mushrooms – sliced
1 TBS paprika
1 tsp. dill
1 ½ cups water
3 TBS flour
1 cup milk
1 TBS lemon juice
1 TBS chopped parsley
½ cup sour cream
Salt & Pepper
Melt 2 TBS butter in a pot. Add the onion and cook for 8 to 10 minutes – until softened and starting to brown.
Add the mushrooms and mix well. Add the paprika, dill and 1 cup water. Bring to a soft boil. Cover and simmer for 15 minutes.
While soup is simmering, melt the remaining butter in a skillet. Add the flour and whisk, constantly, for 2 to 3 minutes. Slowly add the milk – whisking at all times until sauce thickens and has no lumps.
Add sauce to mushrooms. Add remaining ½ cup water. Season with salt & pepper. Simmer for another 15 minutes.
Add the lemon juice, parsley and sour cream. Mix well and heat through. Serve and enjoy!
CALORIES 297.20; FAT 22.24 grs (sat 13.37; mono 5.59; poly 1.35); PROTEIN 6.52 grs ; FIBER 2.20 grs; CARBS 20.06 grs; CHOLESTEROL 58.14 mg; IRON 2.04 mg; SODIUM 657.40 mg; CALCIUM 139.72 mg