Thursday, 21 November 2013

Better than canned: Hungarian Mushroom Soup

In university, I always had a few cans of cream of mushroom soup on hand. I've loved this soup since childhood, but now that I'm an adult who knows her way around the kitchen, I prefer to kick the can habit. Little did I know, homemade mushroom soup is not only fairly easy and cheap to make, it's also WAY better than the canned version! I even served this soup to one of the pickiest eaters I know, who is in no way shy of his appreciation of canned, frozen and pre-mixed foods. The result? A declaration that the canned stuff has nothing on this, and a request for seconds!

Adapted from this recipe

  • 2 Tbsp unsalted butter
  • 2 cups chopped yellow onions (about 3 small, or 2 medium)
  • 1 pound thinly sliced cremini mushrooms
  • 2 tsp dried dill
  • 1 Tbsp paprika
  • 1 Tbsp reduced sodium soy sauce 
  • 2 cups beef broth
  • 1 cup milk
  • 3 Tbsp all-purpose flour
  • 2 tsp lemon juice
  • Parsley for garnish
  • Sour cream, to taste

1) Melt butter in a large pot, over medium heat. Once melted, added onion and saute for 5 minutes. 
2) Following the onions, add the sliced mushrooms and saute for 5 more minutes.
3) Stir in the dill, paprika, soy sauce and broth. Simmer, cover for 15 minutes, stirring halfway through.   
4) After your "halfway through" stir, whisk the milk and flour together. Once the veg & broth have been simmering for 15 minutes. Pour in the flour+milk, stir, and simmer for another 15 minutes, stirring every 5 minutes.
5) Lastly, stir in the lemon juice, and remove from heat. Ladle into bowls, and garnish with parsley and sour cream.


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