I'm in mushroom heaven with this soup! This recipe is an adaptation of an old Moosewood Cookbook Recipe. It is thick, creamy, super pretty and has that wonderful umami flavor. You can make a vegan version by using vegetable broth, almond or other plant-based milk, and skip the sour cream.
Hungarian Mushroom Soup
2 cups diced onions
1 lb chopped fresh mushrooms
4 T of olive oil (or butter)
1 T fresh chopped dill (or 2 tsp dried dill)
1 T Hungarian Sweet Paprika (if you don't have Hungarian, be sure to use a fresh, good paprika)
1T soy sauce
2 cups chicken or veggie broth
1 cup milk
4 T flour
2 tsp fresh squeezed lemon juice
1/2 cup sour cream or Greek yogurt
salt and ground pepper to taste
Optional: chopped parsley
1. Saute onions over medium heat in olive oil until just softened. Add chopped mushrooms and saute until mushrooms are slumped (5-10 minutes).
2. Add dill, soy sauce, broth, and paprika- stir thoroughly. Reduce heat to low and simmer for 10 minutes.
3. Put flour in a small bowl. Add 1/3 of the milk and whisk. Add remaining milk slowly while whisking.
4. Pour flour/milk mixture into soup, stir to mix thoroughly. Bring to a boil, stirring constantly as it comes to a boil, then reduce heat to low, simmer for 5 minutes, stirring occasionally. Soup should thicken.
5. Stir in lemon juice, salt and pepper, and sour cream (or yogurt) and stir to mix thoroughly over low heat for a few minutes.
6. Remove from heat, cover and let stand for an hour so flavors can develop. Refrigerate or reheat to serve.
7. Optional- sprinkle with chopped fresh parsley.
Makes about 4-5 servings