Hearty Hungarian Mushroom Soup

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• Step 1

  Melt 2 tablespoons of butter in a 4-to 5-quart pot or dutch oven over medium heat. Add the onions and sauté for 5 minutes. Add all but 1-cup of the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes.

• Step 2

  Meanwhile, melt 3 tablespoons of butter in a small saucepan over low-medium heat. Add the flour and whisk continuously until mixture is smooth and golden in color. Add a small amount (about 1 cup) of the simmered broth to the roux, a little bit at a time while continuously whisking.

• Step 3

  Pour the milk into the soup and stir well to blend. Add the thickened roux, stirring continuously until fully incorporated. Cover and simmer for 15 more minutes, stirring occasionally.

• Step 4

  Meanwhile, sauté the cup of reserved mushrooms in the remaining tablespoon of butter until they are cooked through with crispy edges. If you like, season them with a bit of salt & pepper. Set aside to use as a garnish.

• Step 5

  Finally, stir in the salt, ground black pepper, lemon juice, parsley, and sour cream. Mix well and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately topped with croutons, sautéed mushrooms, and fresh chopped parsley.

• Step 6

  RECIPE NOTES:
  As illustrated, this is truly a very hearty soup. Loaded with flavor and chunks of mushrooms in every bite. If you prefer, you can...

  1. Chop your mushrooms into small pieces …giving the final dish a completely different texture.
  2. Or before adding the final ingredients, grab that immersion blender and create a smooth creamy mushroom bisque.

  No matter what method you choose, your soup will be flavorful and delicious.

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