Mushroom Soup

With recent events in mind, I was THIS CLOSE to cooking up a big ol’ batch of mac and cheese and drowning myself in it. Realizing this would leave me feeling pretty gross, and therefore unhelpful to myself and humanity in general, I decided against the vat of cheese. I needed something both comforting and fortifying. My close pal suggested Hungarian Mushroom Soup, and boy did Google make it look delicious! True, I know nothing about Hungarians or their soup, but this mushroom souprecipe seemed fairly simple.

Besides the obvious ingredient of mushrooms, a large flavor component of this soup is dill. I’m on the fence about dill. Usually when it’s in a dish I think, “Hey, this tastes like dill and I sort of wish it didn’t.” My suggestion for all those hesitant about dill: chop it as small as possible. Or, if you don’t want to spend four dollars on a tablespoon of herb, just leave it out. Next time I probably will try something different, like thyme. Still, this mushroom soup is delicious and provides the necessary energy for a revolution, if things come to that.

Ingredients:
  • 1 large onion
  • 1 clove minced garlic
  • 24 ounces sliced mushrooms
  • 6 tablespoons of butter
  • 2 tablespoons of flour
  • 1 cup of milk
  • 2 cups vegetable broth
  • 2 tablespoons minced dill
  • 1 tablespoon of soy sauce
  • 2 tablespoon of paprika
  • 1 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sour cream

mushroom soup recipe

Dice that onion into nice, tiny bits. This will be the base for the soup, but if you’re like me you won’t want to be crunching on them.

mushroom soup recipe

Saute the onion with butter until it is as soft as possible; mine were nearly a paste. Spoon in the garlic.

mushroom soup recipe

Add the mushrooms. This seems like a ton but they will cook down significantly.

mushroom soup recipe

The goal is for all the water to boil out. I am impatient so I moved the mushrooms around in hopes of speeding up the process.

mushroom soup recipe

Spice the mixture with the paprika, black pepper, and dill. Move the mushrooms to a different container.

mushroom soup recipe

In the now empty pot, make a roux. Melt two tablespoons of butter and then stir in the flour. Keep mixing until everything is smooth.

mushroom soup recipe

Pour in the milk, soy sauce, and vegetable broth. Stir to integrate the roux and make sure there are no clumps.

mushroom soup recipe

Put the mushroom mixture back into the pot.

mushroom soup recipe

Simmer the soup with the lid on for about fifteen minutes. Once you are happy with the texture, add in the lemon juice and sour cream.

mushroom soup recipe

Enjoy!

P.S.

The recipe I used suggested serving this with egg noodles, and it’s delicious! I also think sour dough would be a great tool for sopping up the soup, but when is it not?

mushroom soup recipe

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