Years ago I worked in an office in downtown Portland, OR. Across the street from our office was a deli that made to-die-for Hungarian Mushroom Soup. On particularly cold, rainy winter days one of us from the 4th floor would run across the street and buy a gallon of soup, and bring it back to share. It was slightly spicy, flavored with dill, and rich with the meatiness of mushrooms. Mmmm. I can still taste it.
Over the years I’ve tried tons of times to duplicate the recipe and never quite succeeded. The last time I tried, the recipe came out with the consistency of cream of mushroom soup – or mushroom gravy. The flavor was good, but it was way too thick for the rich, spicy broth that I remember.
So here’s another try at duplicating this soup. This one is about as close as I’ve ever found and perfect for a day like today – rainy and cold and gray.
After I made the soup, I realized that some of these ingredients weren’t necessary. What you do need: chicken stock, mushrooms (I used sliced portobellos), onion, milk, flour, dill, butter, paprika, lemon juice, salt. The parsley and the sour cream are optional.
Begin by cooking the chopped onion in about 2T of the broth (I used my 3qt Dutch oven for this recipe and it was a perfect size).
Once the onions have softened and become translucent, add the mushrooms, dill, paprika, and salt, and about 1/2 cup of the broth. Stir together well and simmer, covered.
In the meanwhile, in a separate saucepan melt the butter.
Add the flour and whisk until it’s creamy and well blended. Cook over low heat to make a light roux.
Add the milk, whisking constantly. The mixture should begin to thicken.
Add the rest of the chicken stock to the mushrooms and bring it back up to a low simmer.
Add the milk mixture to the mushrooms, stirring constantly. Finally, add the lemon juice just before serving.
Serve garnished with sour cream and more of the dill (or some chopped parsley).
Nutritional Info: Makes 4 servings. Cals: 169. Fat: 8.3g. Carb: 18.4g. Fiber: 3.2g. Protein: 9.2g. (courtesy Calorie Count Recipe Analyser)
This recipe can also be made vegetarian by substituting vegetable stock or even water for the chicken stock.
Download the recipe: Hungarian Mushroom Soup