You can use a medley of dried mushrooms. But since they are quite costly, feel free to omit the dried ones and use an extra half pound of fresh mushrooms (any type, but a mix will give a better flavor). It will probably seem like a lot of mushroom relative to the liquid, but they cook down quite a bit.
Hungarian Mushroom Soup – Ingredients
Hungarian Mushroom Soup adapted from a gazillion recipes; feeds 6 (or more if serving small bowls).
- 1 pound fresh mushrooms, quartered or sliced
- 1 oz dried mushrooms (I used a mix of different kinds for a more complex flavor)
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 handful fresh dill, chopped (use as much as you’d like)
- 4 tbs butter
- 3 tbs all-purpose flour
- 2 tbs Hungarian paprika (any mild paprika will do)
- 2 cups hot milk
- 6 cups chicken stock (substitute any part with mushroom liquid from rehydrating dried mushrooms – use about 2 to 3 cups)
- fresh lemon juice, to taste
- salt and black pepper to taste
- sour cream, for serving
- fresh dill, for garnish (optional)
Start by dehydrating the dried mushrooms in hot water until soft. Fish out the mushrooms, squeezing out some of the water and strain the liquid to use in the soup. You can use a cheesecloth.
In a large pot over low heat, melt the butter. Add the flour and paprika to make a roux. Cook for a few minutes, stirring to prevent it from burning.
Whisk in the hot milk, and then turn up the heat a little. Allow to cook until the mixture thickens, which will probably take 5 minutes or so. Stir it frequently.
Once it thickens up, add the mushrooms, shallot, garlic, chopped dill and the stock. Add salt and pepper to taste.
Bring the soup up to a boil, then allow it to simmer for about 30 minutes. It will be thin, but don’t worry; it gets creamier when you puree it.
Turn off the heat and let it sit for about another 30 minutes, until it’s cooled enough to blend. If it seems too thick after you blend it, thin it out with more stock, then add the lemon and readjust the seasonings to taste.
Serve Hungarian mushroom soup with a dollop of sour cream and fresh dill, if desired.0