We tend to prefer lighter soups with lots of vegetables but every once in a while, something richer is a nice change. This fits the bill, beautifully… if you like mushrooms.
Hungarian Mushroom Soup
4 Tbsp. unsalted butter, margarine or olive oil
1 pound (4 cups) fresh mushrooms, sliced
2 cups diced onions
1 Tbsp. paprika
2 teaspoons dried dill
1 Tbsp soy sauce
2 cups chicken broth
1 cup milk or soy milk
3 Tbsp flour
1 tsp salt
pepper to taste
1/4 cup chopped fresh parsley
2 tsp. lemon juice
1/2 cup sour cream (I use tofu sour cream if I’m making this dairy free)
Melt the a tablespoon of butter in a large pot over medium heat. Increase heat to high and saute half the mushrooms until caramelized and cooked through. Repeat with remaining mushrooms and a tablespoon of butter. Lower heat to medium low and add two remaining tablespoons of butter. Add the onions and paprika, stir well and reduce heat to low. Slow cook for 20 minutes or until onions are golden and soft. Stir in the dill, soy sauce and broth, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 5 more minutes, stirring occasionally. Add cooked mushrooms and simmer 10 minutes more.
Just before serving, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through, about 3 to 5 minutes, making sure not to boil. Serve immediately with crusty bread and salad.