Hungarian Mushroom Soup Recipes

Steps:

• In a large saucepan, saute onion in butter for 2 minutes. Add mushrooms; cook until mushrooms are tender, 4-5 minutes longer. , Stir in the flour, paprika, dill, salt and pepper until blended. Gradually stir in the broth, milk and soy sauce. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; cover and simmer for 15 minutes., Just before serving, stir in sour cream and lemon juice (do not boil).

Steps:

• Melt the butter in a large pot over medium heat. Cook and stir the onions in the butter until fragrant, about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender, about 5 minutes more. Stir the dill, paprika, soy sauce, and chicken broth into the mushroom mixture; reduce heat to low, cover, and simmer 15 minutes.
• Whisk the milk and flour together in a small bowl. Stir the mixture into the soup. Add the tomato and Hungarian wax pepper. Return cover to the pot and simmer another 15 minutes, stirring occasionally. Season with salt and pepper. Mix the sour cream into the soup and continue cooking and stirring until the soup has thickened, 5 to 10 minutes more. Remove the Hungarian wax pepper and tomato and discard before serving the soup.

Steps:

• Melt butter. Add onions, and saute until wilted. Add mushrooms, saute until juice is rendered out.
• Add dill, paprika, and mix well.
• Add tamari, water, bring to a boil and reduce to a simmer.
• In a large stockpot, make roux using butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step!
• Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

Steps:

• Melt 1 pound of butter. Add onion, and saute until wilted. Add mushrooms, saute until juices are released. Add dill, paprika, and mix well. Add tamari, water, bring to a boil and reduce to a simmer. In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
• Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Steps:

• In a large saucepan, saute onions and garlic in 1 Tbsp butter until onion is transparent, salt lightly. Add mushrooms, 1 tsp dill, beef stock, soy sauce, and paprika. Cover and simmer 15 minutes.
• Melt remaining butter in another small saucepan. Whisk in flour and cook, whisking for several minutes. Add cream or half and half. Cook over low heat, about 10 minutes, stirring frequently until thick.
• Stir the thickened cream into the mushroom and stock mixture. Cover and simmer 10 - 15 minutes.
• Just before serving, add salt, pepper, lemon juice and sour cream.

Steps:

• In a large kettle or Dutch oven, sauté onions, carrots and celery in 2 tablespoons of butter with a little salt until soft, about 5 minutes. Add mushrooms and cook covered for about 15 minutes, stirring occasionally.
• While mushrooms are cooking, melt remaining 2 tablespoons of butter in a a small sauce pan. Whisk in flour and cook over medium-low heat until flour just begins to take on a golden color, about 5 minutes. Add paprika and cook for a minute longer, then whisk in the milk and simmer over low heat until mixture thickens, about 5-8 minutes.
• Add thickened sauce to the mushrooms along with the dried dill, tomatoes and stock. Cover and simmer 10-15 minutes.
• When ready to serve, remove from heat and stir in lemon juice, sour cream, fresh dill, salt and pepper to taste. Garnish each bowl with a sprinkle of fresh parsley and small dollop of sour cream.
• Note: If planning to freeze/reheat soup, leave out sour cream and add after reheating.

Steps:

• Melt the butter in a large pot over med heat. Saute the onions in the butter for 5 minutes. Add the mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken broth. Reduce heat to low, cover and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer 15 more minutes, stirring occasionally.
• Finally, stir in the salt, pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately. Even better the next day!

Steps:

• Cook the onion in butter in a large Dutch oven over medium heat, stirring constantly, until tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly.
• Add the mushrooms, 1/2 cup beef stock, and the next 6 ingredients (paprika through black pepper). Bring to a boil; cover, reduce heat and simmer 15 minutes.
• Gradually stir in the remaining 1 1/2 cups beef stock, milk, and parsley. Cook over medium heat, stirring constantly, untiil the mixture is thickened and bubbly.
• Ladle into soup bowls and garnish, if desired.

Steps:

• Saute onions in 2 Tbsp stock, salt lightly.
• A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
• Cover and simmer 15 minutes.
• Melt butter in large saucepan.
• Whisk in flour and cook, whisking, a few minutes.
• Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
• Stir in mushroom mixture and remaining stock.
• Cover and simmer 10-15 minutes.
• Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
• Serve garnished with parsley.

Steps:

• In large sauce pan melt butter and saute the onion until translucent.
• Add paprika, dill, salt and pepper.
• Whisk in flour.
• Add milk, water, and mushrooms and bring to a near boil.
• Reduce heat and simmer (stirring occasionally) for 30 minutes.
• Remove from heat and stir in soy sauce, lemon juice, sour cream and parsley.
• Serve warm.