The other day while I was out driving, I noticed the first leaves starting to turn and my heart did a little happy dance. (OK, maybe it was just a perimenopausal heart flutter, but I’m going with Happy Dance.) Anyway, that can only mean one thing – it’s soup season!!
I love soup. All kinds of soup. During the colder months, I try to make some kind of soup every week, usually on Tuesday. I don’t know how or when Tuesday become Soup Night, but it has been that way for years now. This week, I decided to make one of my all-time favorites: Hungarian Mushroom Soup. (If you would have told me when I was a kid that any kind of mushroom soup would someday be my favorite, I would have told you that you were crazy.)
My recipe was inspired years ago by a recipe from the first Moosewood Cookbook, and while I’ve adjusted and adapted so many times that I’m sure it barely resembles Mollie Katzen’s original, I like to give credit where it’s due. (Also, Mollie is on my buck list of must-meet people.)
Hungarian Mushroom SoupPrint Recipe Pin Recipe
- 1 large onion chopped
- 1/4 cup butter divided
- 1 pound mushrooms sliced (I use crimini)
- 1 tablespoon Hungarian paprika I usually use a little more
- 1/4 cup chopped fresh dill divided (or 2 teaspoons dried dill)
- 1 tablespoon light soy sauce
- 1 cup white wine I use a pinot gris
- 3 tablespoons flour
- 1 cup half-&-half
- 1 teaspoon salt
- 1 cup stock chicken or vegetable, or water
- 2 teaspoons lemon juice
- 1/4 cup sour cream
- Kosher salt & freshly ground pepper to taste
- Sour Cream
- Chopped dill
- In a medium saucepan, saute onions in 2 tablespoons butter until translucent. Add mushrooms and saute 2-3 minutes more.
- Add mushrooms, paprika, half of the dill, wine, and soy sauce. Cover and simmer 15 minutes.
- Turn off burner. Add remaining butter to mushroom mixture and stir to melt. Sprinkle flour over mushroom mixture and stir to thicken.
- Add half-&-half and stock all at once, stirring until smooth.
- Season to taste. I usually add a little more paprika at this time.
- Turn the heat back onto low, cover and simmer 10 minutes.
- Just before serving, add lemon juice and sour cream.
- Garnish with sour cream and chopped dill.