The first time I had this soup was at Café Soup’Herbe. I literally dreamt about the soup for years after and got very excited anytime they made it – it wasn't a regular on their menu. I finally decided, after a few disappointing trips of going there hoping that would be the soup of the day and it wasn't, that I would try to find the recipe online. I did, and made it, and it was fantastic. It's been a year or two since the last time I made it and went looking for the recipe again. I found one online but realized once I started cooking it that although this one was very similar, it was much creamier than the old one. Still delicious nonetheless. The dill and slight tang to the broth make this the best creamed mushroom soup ever. It's also very easy to make. I'll call this one Hungarian Mushroom Soup #1. When I make it again, i'll try looking for the less creamy version and call it #2. This will be my lunch for a few days this week. Yumm.
What you’ll need4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken 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
What to do
Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.