Hungarian Mushroom Soup just LOOKS delicious. You know the texture is going to be silky. The flavor is sure to satisfy your need for something robust and meaty. And my take on the standard recipe changes only one ingredient, but the subtle change in taste is something really special.
Hungarian Mushroom Soup requires the combination of lemon, paprika and dill (usually). But on the day I was making this family favorite soup and my onions and mushrooms were browned and waiting, I realized I was out of dill weed. In desperation, I reached for one of my favorite herbs, Oregano. And the day oregano made its debut as a substitution for dill is the day this soup became a much-requested staple for my family. I’ve been living on the “this is SORT OF Hungarian Mushroom Soup” side ever since. I love the slightly peppery taste oregano adds. It perfectly compliments the smoky flavor from the paprika. And lemon gives the soup a fresh taste that brings it all together. While dill adds more of a grassy taste to the soup, the subtle bitterness of oregano gives a nice tang, and the other flavors shine through. Some could say the oregano with lemon makes this more of a Greek mushroom soup, but give this a try. You won’t be disappointed.
I usually serve the soup with some Basmati rice when I’m wanting a more complete menu, but it’s fabulous with or without the rice. An extra dollop of sour cream looks pretty, but again, is optional.
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 8 ounces fresh mushrooms, sliced
- 2 teaspoons oregano
- 1 tablespoon sweet paprika
- 1 good dash of smoked paprika (optional)
- 1 tablespoon soy sauce
- 2 cups vegetable broth, plus ½ cup more if necessary at the end of cooking
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ground black pepper to taste
- 2 teaspoons lemon juice
- ¼ cup chopped fresh parsley
- ½ cup sour cream
- 1½ cups cooked rice; brown or basmati - optional
- Extra sour cream and parsley for garnish - optional
- Melt the butter in a large pot over medium heat. Saute the onions in the butter until they just start to brown; about 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the oregano, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 10 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 10 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.
- (If the soup seems more thick than you want, add another ½ cup vegetable broth.
- Serve immediately with rice and extra sour cream to stir in if desired.
Adapted from All Recipes