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Hungarian Mushroom Soup
This is an easy vegetarian dinner recipe to prep, it just needs time to simmer. For the best version of this vegetarian dinner, keep the following things in mind: 1) Use quality mushrooms. When choosing the mushrooms for this recipe, look for ones that appear firm with no mushy spots and relatively clean. You want the best mushrooms you can find as they are one of the main flavors in the soup. 2) Do not use low fat ingredients. For the best results and creamiest texture, use full fat sour cream and milk to make this soup. 3) Do not boil. You want to keep this soup at a gentle simmer throughout the cooking process but especially after adding the sour cream. Bringing it to a boil could cause it to curdle. 4) Use Hungarian paprika. Recipe and photo credits: bellyfull.net
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4 tablespoons unsalted butter
1 pound fresh button mushrooms , sliced (reserve and sauté 1 cup for garnish)
2 teaspoons dried dill weed
1 tablespoon Hungarian sweet paprika
1 tablespoon low-sodium soy sauce
1/4 teaspoon ground black pepper
Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
How To Make
Melt butter over medium heat in a 5 quart dutch oven or heavy bottomed pot. Add onions and sauté for 3 to 4 minutes until softened and translucent. Add in the mushrooms and cook 5 minutes.
Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for 15 minutes.
In a small bowl, whisk together the corn starch and milk until completely blended; stir mixture into the soup until incorporated. Place the cover back on the pot and gently simmer, stirring occasionally, for another 10 or so minutes.
Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne.
Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil.)
Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread on the side.