Hungarian Mushroom Soup

I decided to try their Hungarian Mushroom Soup, and although they aren’t flavors I usually work with, the recipe really intrigued me. Maybe it’s my recent mushroom kick – now that I know I like them, I want to eat them! Maybe it’s my inner Eastern European. Who knows. But I made it, and although I was apprehensive beforehand, I liked it more with every bite. It tastes very authentic, and rich and the dill really comes through in a great way. It also took 30 minutes to come together, including 20 minutes of time soaking the mushrooms, so that was a nice surprise. Everyone loves a 10 minute meal. The only thing that put me off about it was the chewiness of the reconstituted mushrooms – next time I would either chop them up into smaller pieces pre-soak, or blend the soup when it was finished.

Hungarian Mushroom Soup

Scaled down to serve 2.

• 1/2 oz. dried mushooms
• 1 TBS butter
• 1/2 c. diced onion
• 1 TBS flour
• 1 c. milk
• 1 tsp. paprika
• 1/2 c. stock or water
• 2 TBS sour cream
• 1 tsp lemon juice
• 1/2 tsp. dill
• 1/2 tsp. salt
• 1 tsp. vinegar

1. Pour boiling water over mushrooms to cover.  Let stand 20 minutes.
2. In a medium saucepan, sautee onions in butter until translucent.  Add flour and cook for another 2 minutes, stirring constantly.
3. Add mushrooms and their soaking water and stir until thickened.  Add milk and paprika and cook 2-3 minutes.
4. Add 1/2 c. stock, sour cream, lemon juice, dill, salt, and vinegar and stir until all incorporated.  Cook 2-3 minutes more to let flavors combine.  Serve hot with a dollop of sour cream.