Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.
There are certain recipes that just need to be shared. This is one of them. Follow this simple recipe that is a “go to” suitable for any time there are bowls present. It is also recommended served with a hearty loaf of bread.
Hungarian Mushroom Soup Recipe
1 large soup pot
1 three- or four-quart pot
spatula or wooden spoon
2 to 3 tbsp butter
2 large onions, diced
2 cloves garlic, minced
24 ounces white button mushrooms, diced*
4 tbsp paprika
Salt and pepper to taste (recommended: 1 tsp of each)
6 tbsp butter
4 tbsp flour
2 cups milk
4 cups chicken, beef, or vegetable broth
1 cup sour cream**
* In a pinch, canned mushrooms can be substituted (a batch this size requires 2 large cans)
** Yogurt can certainly be substituted for a healthier option.
Preheat the pot on medium heat. Melt 2 to 3 tbsp. of butter in the pot, add the onions. Sauté onions until they are translucent, about 5 minutes, then mix in 2 cloves of minced garlic. Sauté for 1 minute.
Add the mushrooms to the pot. Cook until all they are soft and juicy. Stir in the paprika and simmer for about 10 minutes.
In a separate pot melt 6 tablespoons of butter on medium heat. Slowly stir in 4 tablespoons of flour until the two are completely combined. Add the milk and broth to the mixture and stir for 3-4 minutes, until it is a smooth and creamy.
Combine the mixture with the mushrooms and onions in the other pot. Simmer for 15-20 minutes, then add sour cream and stir for 2 minutes. Be sure not to let the soup boil, especially if yogurt is substituted for sour cream. Enjoy!