Hungarian Mushroom Soup

Ashley U's Note:

I received this recipe from a restaurant in Portland, Oregon.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 12

• 1 lb butter , plus 2 pounds for roux
• 6 cups chopped yellow onions
• 10 lbs mushrooms
• 1 cup dill , chopped
• 1 cup paprika
• 2 cups tamari
• 2 gallons water
• 2 lbs butter
• 6 cups flour
• 1 gallon milk
• 1 ¾ gallons sour cream
• 1 tablespoon salt
• 1 tablespoon pepper

Directions:

1. Melt 1 pound of butter.
2. Add onion, and sauté until wilted.
3. Add mushrooms, sauté until juices are released.
4. Add dill, paprika, and mix well.
5. Add tamari, water, bring to a boil and reduce to a simmer.
6. In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes.
7. Drain some water from soup and beat into roux in stockpot until smooth.
8. IMPORTANT- you will get flour lumps if you try to skip this step!
9. Add water-smoothed roux to kettle.
10. Add milk and simmer until it thickens again, coating back of spoon.
11. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

Reviews

[Chef #316315]

The soup was very good, VERY thick. I halved it, and it was still probably enough for 20! I also used chicken broth rather than water, and skipped the salt. Next time, I will quarter the recipe, and maybe use less roux, so it is not as thick, but otherwise, very good!