I’ve been on a mushroom kick as of late. Around Christmas time I baked a delightful Pork Welly – and Brian mentioned his favorite part was the mushroom shallot layer. Then, just a few days following, Valerie cooked us a delicious Mushroom Sherry Soup. Again, Brian commented on how he adores mushrooms and was hoping for a tomato-mushroom soup, so I whipped up an Italian Tomato Mushroom Soup batch for him. They were all equally delicious. And, since soup season is ON in our house, another mushroom soup ensued this week: Hungarian Mushroom Dill Soup. Hold on to your hats, this creamy mushroom soup packs in the paprika, the savory umami, and loads of fresh dill!
Hungarian Mushroom Dill Soup
4 Tbs. butter
1 large onion, diced
1 lb. wild mushrooms (fresh or rehydrated)
3 Tbs. flour
2 Tbs. Hungarian paprika
4 cups vegetable (or mushroom) stock
1 cup sour cream
1 Tbs. fresh dill
sea salt and pepper
Melt the butter in a large saucepan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids, about 10-15 minutes. Season liberally with salt and pepper.
Mix in the flour and paprika and let it cook for 2-3 minutes.
Add the stock and bring to a gentle boil, reducing heat to a simmer for 10 minutes.
Using an immersion blender, puree “most” of the soup, leaving a few mushrooms and onions here and there.
Stir in the sour cream and fresh dill. Let stand 10 minutes before serving.
Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.
