Soup. Don’t you just love that word? On a cold winter day, nothing can warm you up more than a delicious bowl of Rustic Hungarian Mushroom Soup.
“Only the pure in heart can make a good soup.” – Ludwig van Beethoven
I’ve always loved a creamy mushroom soup, but this soup is out of this world. It can be quite addicting.
Rustic Hungarian Mushroom Soup
- 3 tablespoons butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced (any kind – a mix is the best)
- 2 teaspoons dried dill weed
- 1 tablespoon Hungarian paprika
- 1 tablespoon soy sauce or liquid aminos
- 2 cups chicken or veggie broth
- 1 cup milk or plain almond milk
- 3 tablespoons all-purpose flour
- ground black pepper to taste
- 2 teaspoons lemon juice (I add more because I love lemon!)
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons chopped fresh parsley
- Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Put in the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, liquid aminos (or soy sauce) and broth. Reduce heat to low. Cover and simmer for 15 minutes.
- Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
- Finally, stir in the ground black pepper, lemon juice and sour cream or Greek yogurt. Mix together and allow to heat over low heat, about 5 minutes. Do not boil. Add fresh parsley to the top for garnish and serve with crusty warm bread.
Here’s a cookbook full of yummy soups to make after you try this one:
Love these soup pots:
1) Use real lemon juice instead of the bottled kind.
2) You can substitute fresh parsley with dried but only use two teaspoons.
Let us know if you made the recipe in the comments below and how you liked it. Enjoy!