Well I have to call it out. The genesis of this dish (we have changed it a bit) is from Moosewood by Molly K. It is a cracker soup, so the recipe is all over the internet without attribution. We have been making this soup since the good old days but it has changed a little from the original – just modernised a little so the ’70s style does not show through so much. There was so much good food in those days, it just needs a tweak to bring it into the 2020’s.
We saute the mushrooms then cook them in a light vegetable stock or just water, flavoured with dill and paprika, then mixed with sour cream – all to give it that Hungarian touch. It takes a fair amount of black pepper and sea salt – so season slowly and taste as you go. We like to drizzle the soup with a paprika oil.
Similar recipes include Baked Black Chickpeas,Eggplant and Tomatoes, Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, Stuffed Mushrooms on the BBQ, and Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette.
You can see more of our Retro Recipes series here, our vegetarian recipes from our first blog.
Hungarian Style Mushroom Soup
750g mushrooms – use one type or a mixture of different types – cut in half or quarters then slice
2 cups chopped onion
3 cloves garlic, chopped finely
2 Tblspn butter
2 cups vegetable stock or water
1 – 2 tspn fresh dill, chopped
1 Tblspn Hungarian paprika
1 Tblspn tamari or light soy sauce
sea salt and black pepper to taste
2 tspn fresh lemon juice
0.25 cup fresh parsley, chopped
0.5 cup sour cream or yoghurt
2 extra Tblspn butter
2 Tblspn flour
1 cup milk
0.5 tspn paprika
1 Tblspn vegetable oil
Sauté the onions and garlic in 2 Tblspn butter and salt lightly. When the onions are translucent, add the mushrooms and saute until tender. The length of time will depend on the type of mushrooms used. Add a little more butter if needed.
Add 1 tspn chopped fresh dill, 0.5 cups of stock or water, the tamari or light soy sauce and paprika, cover and simmer for 15 minutes.
Melt the remaining butter in a saucepan and make a roux with the flour (melt the butter, stir in the flour over medium heat, cook while stirring until the flour loses its raw smell). Add the milk and cook, stirring over a low heat until thick. Stir in the mushroom mixture and the remaining stock or water. Cover and simmer for 10 – 15 minutes.
Just before serving add salt and pepper to taste, lemon juice, sour cream or yoghurt and the remaining dill. Serve garnished with parsley if desired.
To make a paprika oil to drizzle over the top, mix Hungarian paprika with some oil, stir well, and drizzle over the top of the soup.
recipe notes and alternatives
If there isn’t any sour cream available, drain some yoghurt until thick and use that. Draining allows you to shape the yoghurt to place on top of the soup. It is optional though – just beat the yoghurt with a little chickpea flour before adding, so that it does not split in the soup. Stir well while adding.