I absolutely love Moosewood Hungarian Mushroom Soup. It’s a delicious, creamy, and hearty soup that’s perfect for a cozy night in or for entertaining guests. The rich flavors of mushrooms, paprika, and dill come together in a way that is truly comforting and satisfying.
- 1/4 cup butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 teaspoons dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups vegetable broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- Ground black pepper to taste
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup sour cream (optional)
To start, I melt the butter in a large pot over medium heat. Then, I sauté the onions in the butter until they are soft and translucent. Next, I add the sliced mushrooms, dill weed, paprika, and soy sauce. This is where the magic begins – the aroma of the mushrooms and spices fills the kitchen, creating anticipation for the delicious soup to come.
After the mushrooms have cooked down, I stir in the vegetable broth and let the mixture simmer for about 15 minutes. In a separate bowl, I whisk together the milk and flour until it’s smooth, and then I pour it into the soup, stirring constantly as it thickens. To finish, I add salt, pepper, lemon juice, and parsley, all of which enhance the flavors.
Once the soup is ready, I ladle it into bowls and garnish it with a dollop of sour cream and a sprinkle of additional dill. I find that serving the soup with a slice of crusty bread or a simple salad makes for a perfect meal. The warm, earthy tones of the soup are always a hit with my family and friends.
Moosewood Hungarian Mushroom Soup is a timeless classic that never fails to delight. The combination of simple, wholesome ingredients creates a dish that is both nourishing and indulgent. Whether enjoyed as a starter or as the main course, this soup is a treasure in my recipe collection, and one that I’m always eager to share with others.