Wonderful – a Winter soup, as well as good for those cold summer days in January that we sometimes get in Adelaide.
Are you looking for Mushroom dishes? Try Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, Stuffed Mushrooms on the BBQ, and Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette.
Feel free to browse recipes from our Retro Recipes series, vegetarian dished from our first blog from 1995 – 2006.
Hungarian Mushroom Soup
|750g mushrooms, sliced||2 cups chopped onion||4 Tblspn butter|
|2 Tblspn flour||1 cup milk||1 – 2 tspn dill weed|
|1 Tblspn Hungarian paprika||1 Tblspn tamari||1 tspn salt|
|2 cups stock or water||2 tspn fresh lemon juice||0.25 cup fresh parsley, chopped|
|black pepper, freshly ground||0.5 cup sour cream|
Beforehand: Sauté the onions in 2 Tblspn butter and salt lightly. After a few minutes, add the mushrooms, 1 tspn dill, 0.5 cups of stock or water, the tamari and paprika, cover and simmer for 15 minutes.
Melt the remaining butter in a large saucepan and make a roux with the flour. Cook while stirring until the flour loses its raw smell. Add the milk and cook, stirring over a low heat for about 6 – 10 minutes, until thick. Stir in the mushroom mixture and the remaining stock. Cover and simmer for 10 – 15 minutes.
Just before serving: add the salt, pepper, lemon juice, sour cream and extra dill. Serve garnished with parsley.
We recommend increasing the flavour profile by sauteing the mushrooms in the butter with the onion until browning before adding the liquid. We also added a chilli to give it punch.
The dish is wonderful with the sliced mushrooms, but this time we blended it to get a wonderfully creamy mushrooms soup. Love it with lots of parsley.
We found this time that making the roux and sauce did not take 6 – 10 minutes. Just cook until the sauce is thick and is cooked (not floury). I do love a beautiful white sauce.