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Hungarian Mushroom Soup (D, TNT)
Source: Gourmet magazine
Serves: 12

6 whole shallots, sliced thin
1 cup butter, sweet
3 tbsp. hot paprika
3 tbsp. sweet paprika
6 tbsp. flour
5 cups vegetable broth
10 cups sliced mushrooms
4 cups sour cream
1/3 cup chopped fresh dill

Melt butter in large soup pot over medium heat.

Add shallots & sauté until softened.

Stir in both paprikas; reduce heat to low.

Stir in flour; cook roux, stirring 3 minutes.

Stir in broth and mushrooms.

Bring to a boil, stirring occasionally. Boil 20 minutes.

Add sour cream, 1/2 cup at a time; stir well after each 1/2 cup.

Reduce heat to low. Add dill, salt, pepper. DO NOT BOIL AT THIS POINT!

Poster's Notes:
If anyone is looking for an unbelievably delicious mushroom soup, and doesn't care about the calories (and I mean, doesn't care), this recipe is a treasure. The first time I made this, I had a crowd over for dinner & people were not only asking for the recipe, they were asking for some to take home! Also, I have frozen this successfully. (originally from Gourmet magazine, I have never found it on their internet archives)

Posted by Francine Earle

Nutritional Info Per Serving: N/A