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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.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 12
Course: Soup
Cuisine: Hungarian
Ingredients Method Notes

Ingredients
  

  • 1 lb butter plus 2 lb for roux
  • 6 cups yellow onions chopped
  • 10 lbs mushrooms
  • 1 cup dill chopped
  • 1 cup paprika
  • 2 cups tamari
  • 2 gallons water
  • 2 lbs butter for roux
  • 6 cups flour
  • 1 gallon milk
  • 1.75 gallons sour cream
  • 1 tbsp salt
  • 1 tbsp pepper

Method
 

  1. 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.
  2. Add the tamari and water, bring to a boil, and reduce to a simmer.
  3. 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.)
  4. Add the smoothed roux to the soup. Add the milk and simmer until it thickens again and coats the back of a spoon.
  5. 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.