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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Hungarian Mushroom Soup Recipe

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This recipe for Hungarian Mushroom Soup is from The Steffan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
FIRST SET OF INGREDIENTS:
1/4 stick butter
1/4 - 1/2 diced onion
1 lb. mushrooms, sliced
1 tbsp. dill
1 tbsp. paprika
1/8 c. soy sauce
1 1/2 (14 oz.) cans of chicken stock

SECOND SET OF INGREDIENTS: (the roux)
1/2 stick butter
1/2 c. flour
1/2 pt. milk
14 oz. of sour cream - yep 14 oz.
1 tsp. each of salt and pepper

Directions:
Directions:
With first set of ingredients:
Melt butter, add onions and saute until wilted. Add mushrooms and saute until juice is rendered out. Add dill and paprika and mix well. Add soy sauce and stock. Bring to a boil and reduce heat to simmer.

With second set of ingredients: (the roux)
In a pot make roux using butter and flour. Cook for 10 minutes. Drain broth from soup (from the first mixture) and beat roux mixture into the broth until smooth. IMPORTANT - Do not skip this step or it will be lumpy. Add broth smoothed roux back into pot. Add milk and simmer until it thickens again, coating the back of a spoon. Turn off the heat and beat in sour cream until well blended. Add salt and pepper.

 

 

 

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