Hungarian Mushroom Soup
A big-batch, restaurant-style mushroom soup from the Old Wives Tale in Portland — rich with paprika, dill, and sour cream.
Hungarian Mushroom Soup
A generously spiced Hungarian mushroom soup thickened with a butter-flour roux and finished with sour cream. Large batch — scale down as needed.
Ingredients
Method
- Melt 1 pound of butter. Add the onions and saute until wilted. Add the mushrooms and saute until the juices release. Add the dill and paprika and mix well.
- Add the tamari and water, bring to a boil, and reduce to a simmer.
- In a large stockpot, make a roux with 2 pounds butter and the flour; cook 10 minutes. Drain some liquid from the soup and beat it into the roux until smooth. (Important — skipping this step causes flour lumps.)
- Add the smoothed roux to the soup. Add the milk and simmer until it thickens again and coats the back of a spoon.
- Turn off the heat. Beat in the sour cream until well blended, then beat in the salt and pepper.
Notes
This is a large-batch (restaurant) recipe serving 12 to 14. Scale the quantities down proportionally for home cooking.