Hungarian Mushroom Soup is one of our favorite soups to make. We actually discovered this soup at the East Side Market in Providence a couple years ago and decided we had to make this for ourselves. Our recipe is based on the Moosewood Cookbook recipe except we add a bit more paprika. Paprika is the secret ingredient to making pretty much any meal AWESOME. Anyway, here is our recipe:
Recipe: Hungarian Mushroom Soup
Ingredients
- 12 oz. mushrooms (about 1 1/2 packages), sliced
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 tablespoons paprika (more is good!)
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh dill chopped
- 3 cups water
- 1 1/2 cup milk
- 1 tablespoon of flour
- 2 vegetable bouillon cubes
- 1 big pinch of salt (optional)
- 1 big pinch of pepper
- 1/4 cup soy sauce
- 1/2 cup sour cream
Instructions
- Saute the onion and garlic. Add to soup pot with water and bouillon.
- Mix flour and milk. Add to pot.
- Add all other ingredients and bring to boil. Reduce heat. Cook until mushrooms are tender.
- Right before serving, add the sour cream.
- Enjoy!
Cooking time (duration): 60
Diet type: Vegetarian
Dietary restriction: Buddhist
Number of servings (yield): 8
Meal type: dinner
One response to “Hungarian Mushroom Soup”
We had soup tonight, that tasted almost as delicious as this one looks. Haven’t tried it yet. Does it speak Hungarian to your belly?