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Hungarian Mushroom Soup Recipe is the history of the most famous Hungarian soup. This soup is known for its rich, hearty flavour filled with the flavour of mushrooms and butter. It is a traditional way for many ethnic Hungarians to warm up on a cold winter’s day. Today I’m going to share with you a moosewood Hungarian mushroom soup recipe that is extremely delicious. This Hungarian Mushroom Soup Recipe requires minimal ingredients that one can simply throw in a large pan.
Moosewood Hungarian mushroom soup is just as delicious and wonderful as it sounds. It’s deliciously hearty, rich, and full of flavour. This is a great way to use up the majority of the mushrooms you get from your local farm stand or from a local grocer. Moosewood Hungarian mushroom soup can be cooked in a slow cooker, but adding a few ingredients to the bottom of your slow cooker will ensure that the soup is well-cooked.
If the weather outside is cold, there is nothing better than a bowl of Moosewood Hungarian mushroom soup to warm the body. Whether you are feeling under the weather or just want to warm up, a bowl of soup can be the perfect way to help you feel better. Moosewood Hungarian mushroom soup is light on your stomach but is still filling. The flavour of the soup is simple and only needs a few ingredients. It is a great way to use up leftover mushrooms in your fridge.
How To Make Moosewood Hungarian Mushroom Soup
Hungarian mushroom soup is a classic, and it’s one of the most popular dishes in Hungary. This is a traditional dish from Hungary that can be found at many Hungarian Christmas Eve tables. Hungarian mushroom soup is often served with hot dogs. The most common preparation is to use white mushrooms, which are known for their delicacy and flavours. However, there are other kinds of mushrooms such as oyster mushrooms that the soup can be served with. Here is a recipe for a Moosewood Hungarian mushroom soup that makes a great addition to any traditional Hungarian Christmas Eve dinner. Give it a try today!
Ingredients
- 2 cups onion (chopped)
- 4 tablespoons butter (divided)
- 12-16 oz mushrooms (sliced)
- 1-2 teaspoons dill
- 2 cups chicken broth, beef broth or H2O (divided)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon Hungarian paprika
- 3 tablespoons flour
- 1 cup milk
- 1/2 to 1 teaspoon salt
- Pepper (to taste)
- 2 teaspoons lemon juice
- 1/2 cup sour cream
- 1/4 cup parsley (chopped)
Step By Step Instructions To Make Moosewood Hungarian Mushroom Soup
Step 1
Melt two tablespoons of butter with salt and sauté onions lightly.
Step 2
Add mushrooms, dill, soy sauce, 1/2 cup stock/water, and paprika after about 5 minutes. Cover and simmer for 15 minutes, then remove from heat. Set aside.
Step 3
In a large saucepan, melt the remaining butter and whisk in flour. Cook and whisk for several minutes. Add milk and cook over low heat stirring frequently.
Step 4
Add the remaining stock/water & mushroom mixture. Cover and simmer for 15 minutes.
Step 5
Add salt, pepper, lemon juice, and sour cream, as well as extra dill just before serving. Garnish with chopped parsley.
In Closing
We hope you enjoyed this recipe for Moosewood Hungarian mushroom soup. We love this Hungarian mushroom soup recipe because it’s so simple to make and it’s bursting with fresh, delicious mushrooms that we’re sure you’ll love! The ingredients list is fairly simple, and with the help of a few simple cooking steps, you’ll have a hearty, healthy meal in no time. If you have any questions feel free to leave a comment below. Thanks for reading!
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Moosewood Hungarian Mushroom Soup Recipe
Moosewood Hungarian mushroom soup is a classic, and it’s one of the most popular dishes in Hungary. This is a traditional dish from Hungary that can be found at many Hungarian Christmas Eve tables.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine American
Servings 6
Calories 125 kcal
Ingredients
- 2 cups onion (chopped)
- 4 tablespoons butter (divided)
- 12-16 oz mushrooms (sliced)
- 1-2 teaspoons dill
- 2 cups chicken broth, beef broth or H2O (divided)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon Hungarian paprika
- 3 tablespoons flour
- 1 cup milk
- 1/2 to 1 teaspoon salt
- Pepper (to taste)
- 2 teaspoons lemon juice
- 1/2 cup sour cream
- 1/4 cup parsley (chopped)
Instructions
Melt two tablespoons of butter with salt and sauté onions lightly.
Add mushrooms, dill, soy sauce, 1/2 cup stock/water, and paprika after about 5 minutes. Cover and simmer for 15 minutes, then remove from heat. Set aside.
In a large saucepan, melt the remaining butter and whisk in flour. Cook and whisk for several minutes. Add milk and cook over low heat stirring frequently.
Add the remaining stock/water & mushroom mixture. Cover and simmer for 15 minutes.
Add salt, pepper, lemon juice, and sour cream, as well as extra dill just before serving. Garnish with chopped parsley.
Nutrition
Calories: 125kcal
Keyword Moosewood Hungarian Mushroom Soup Recipe
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