Also justified by the chilly temperatures is the fact that I’ve cooked up four new soup recipes in the past month – Starting with this Sausage, Kale & Lentil Soup, then this Creamy Lemon Dill Chicken Soup, followed by this Smoky Chipotle Potato Soup – and then this – Hungarian Mushroom Soup with Fresh Dill, which came about at the request of Rick – I was running low on new recipe ideas, and he suggested I give it a whirl. So, I started perusing the internet for recipes… They all seemed very similar. Mushrooms, paprika and some sour cream for a bit of tang and creaminess. Some used heavy cream, some had dill and some did not, and I found that a couple added in a bit of soy sauce – That intrigued me.
- 4 Tbsp . butter
- 1 large onion diced
- 1 lb . mushrooms sliced (white or crimini)
- 3 Tbsp . flour
- 1 Tbsp . paprika
- 3 cups vegetable stock chicken stock or bone broth
- 3 Tbsp . soy sauce
- 1 cup 2% milk
- 1/2 cup sour cream
- 1 Tbsp . lemon juice
- 1 Tbsp . chopped fresh dill or 2 tsp. dried dill
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
- Mix in the flour and paprika and let it cook for 2-3 minutes.
- Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
- Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.