I’m gonna go ahead and call this one of my specialties. This is one of my favorite soups, and I’ve messed around with it a lot to get the flavor right. Lessons I have learned:
- You can’t have too much paprika.
- You CAN absolutely have too much dill and lemon juice.
- Fresh dill is better than dried dill.
- Beef broth is superior to other broths, at least for this soup.
I can’t recommend this one enough. Josh even said I outdid myself, and Emil thought it was the best batch to date!
I hope you enjoy it. If you try it, please leave a comment to let me know how it turned out.
Hungarian Mushroom Soup
1.5 lbs Cremini Mushrooms
4 C. Beef Broth
½ C. Sour Cream
½ C. Butter (one stick)
¼ C. Bisquick
2 Tbsp paprika
1 Yellow Onion, diced
3 cloves garlic, sliced
1 tsp Fresh Dill, minced
1 tsp Lemon Juice
Salt & pepper, to taste
In a large stock pot, melt half of the stick of butter. Add mushrooms and stir to coat. Add onions. Simmer on low, stirring occasionally, until mushrooms have released their liquid and it has evaporated, 10-15 minutes.
Add garlic and the rest of the butter to the pot. In a separate container, mix Bisquick, Paprika, Salt and Pepper. When butter has melted completely, sprinkle in Bisquick mixture 1 Tbsp at a time, until it thickens and turns the mushroom mixture into a paste-like substance. Let cook 3-5 minutes, stirring occasionally.
Pour in broth, bring to a simmer, and let it simmer for 10 minutes.
Stir in dill, salt, pepper, sour cream and lemon juice to hot soup before serving. Garnish with dill and sour cream to taste, if desired.