Hungarian Mushroom Soup

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A reader shared this recipe with me and gave me permission to share with all of you. I haven’t had time to make it yet but it sounds amazing and can’t wait to try. Thanks, NRP for sharing

Hungarian Mushroom Soup; Serves 4/5.

6T Butter, do NOT use Margarine
1-1/2 Cups Red Onion, Chopped 1/4-3/8 inch
4t Hungarian Sweet Paprika, Can use regular Paprika
4t Dry Dill Weed, do not use dill seed
2t Salt, delete if you want
1t Fresh Ground Black Pepper
2/3 Cup Flour
1-1/2 Cup Half & Half, I actually like Whipping Cream better
2-2/3 Cups Water, Filtered or Bottled
4 Cups Various Mushrooms, Sliced.
Cremini, Portabella, Shiitake & Oyster or any combination
I like to almost double the amount of Mushrooms
Reserve 1 Cup mostly Shiitake
2T Lemon Juice, fresh squeezed is best
2T Soy-Sauce, low salt if you like
1/2 Cup Sour Cream
3T Fresh Parsley, for Garnish

Sauté Onion in butter until mostly clear
Add Dill, Paprika, Salt and Pepper; Blend well
Add Flour and whisk/stir until blended well, no lumps
Add Half & Half, Water, and 3 Cups (or 3/4 what your using) Mushrooms
Stir well until well mixed
Bring to a Boil, stirring constantly, it WILL burn easily
Reduce heat to a slight Simmer, simmer for 30 minutes
Again Stir often, don’t burn it.
Turn off and let cool for a couple of hours, covered
Again bring to a simmer and cook for one hour, stirring often
You can now let it cool or just continue on

30 minutes before serving;
Add Lemon Juice, Soy-Sauce, and remaining Mushrooms
Bring to a simmer and serve with a Garnishment of Parsley
I like this with a good-GREAT Cheese and some homemade Crackers
And of course with a glass of Home-Brewed Wine

Can be made 2-3 days in advance, and toss it in the Frige
The longer it sits the more the flavors settle in.

I like to double or triple this recipe and “pig-out” the first night
Freeze the rest what ‘might be left’, Freezes well, makes for a GREAT Lunch

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