Hungarian Mushroom Soup — Damn Delicious

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Hungarian Mushroom Soup

The boyfriend’s mom has been sick with a cold for the past couple of days and since she cooks me the best homemade Korean food (sorry, Mom), I thought I would return the favor and make her a nice, hearty soup. I originally wanted to make a chicken noodle soup but I wasn’t really in the mood to get a store-bought roasted chicken or roast a chicken myself so I tried something a little different with this Hungarian mushroom soup. I wasn’t sure how this would turn out, especially because I never cooked anything with dill weed, but this actually became one of my favorite soups. It was filled with this unique, creamy flavor, something I’ve never really experienced before, coupled with loads of mushrooms and onions within each bite. The boyfriend’s parents absolutely loved it and said it was better than restaurant soup!

Hungarian Mushroom Soup (adapted from For the Love of Cooking)

Yields 4 servings

  • 2 teaspoons olive oil
  • 2 onions, diced
  • 8 ounces button mushrooms, sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dill weed
  • 1 tablespoon paprika
  • 1 tablespoon soy sauce
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk (I used 2%)
  • 2 cups vegetable or chicken stock, divided
  • 2 teaspoons fresh lemon juice, or more to taste
  • Sea salt and freshly cracked pepper, to taste
  • 1/2 cup sour cream, optional

Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook for 2 minutes.

Add the mushrooms, dill, paprika, soy sauce, and 1/2 cup of stock.

Stir until well combined.

Cover with a lid and simmer for 15 minutes. Remove the mushroom mixture and liquid from the Dutch oven to a bowl; set aside.

Heat the butter in the Dutch oven. Once the butter has melted, add the flour and whisk until creamy, about 2 minutes.

Slowly add the milk, while whisking, until well combined. Cook, stirring frequently, until thick, about 5-7 minutes.

Add the mushroom mixture and juices along with the remaining 1 1/2 cups stock, lemon juice, and salt and pepper, to taste; stir until well combined. Cover with a lid and simmer for 10-15 minutes.

Just before serving, add the sour cream, if using.

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