When I was a kid, I hated soup. If I was ever served soup in a restaurant, I would cringe with disgust at the watery mess with a few soggy chunks of vegetables placed in front of me. I also hated chicken noodle soup. I didn’t like slippery noodles mixed in with salty, watery broth. It seemed unnatural to me.
But lately it seems as though I can’t get enough soup in my life. For one, before I started cooking, I never knew the vast variety of soups that exist out there. Cookbooks have entire sections devoted to soups. Blogs have subcategories of soups. And I have a separate section in my stomach solely devoted to soups.
Creamy soups are my favorite, but most recipes I find have actual cream in them, which is terribly fattening for you. And sometimes just using skim milk in place of the cream makes the recipe completely flop. So I absolutely LOVE it when I find soup recipes that are creamy, good for you AND are made with skim milk. It’s some sort of miracle.
This recipe has a bit of butter in it, but if you study the ingredients, this mushroom soup is pretty darn good for your heart and soul. Please grab a large stockpot and spend some time in your kitchen this weekend making this. You will get much joy out of it
Hungarian Mushroom Soup
Ingredients (From Feast on the Cheap)
- 24 oz of mixed mushrooms, sliced (white button, shiitake, cremini–whatever you prefer)
- 4 cups of onions, chopped
- 1 tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes, undrained
- 3 cups low-sodium vegetable broth
- 1 cup water
- 2 tbsp paprika
- 1-2 tsp dry dill (3 tbsp chopped fresh dill)
- 2 tbsp low sodium soy sauce
- 4 tbsp unsalted butter
- 6 tbsp flour
- 2 cups skim milk
- salt and pepper to taste
- 1 tbsp fresh lemon juice
1. In a large stockpot, saute the onions in 4 tbsp of vegetable broth over medium-low heat until the onions become tender and start to caramelize. This will take 10-15 minutes because of the amount of onions that are in the pot.
2. Add the mushrooms, dill, 1 cup of vegetable broth, 1/2 cup of water, soy sauce, paprika, diced tomatoes, and tomato paste. Cover and simmer for 15 minutes.
3. While mushroom mixture simmers, melt the butter over low heat in a medium saucepan. Whisk in the flour and cook 1 minute, careful not to burn it. Then very slowly add the milk, whisking constantly as you stream the milk into the pot so you aren’t left with any chunks of flour. Cook the milk and flour mixture over low heat for 10-20 minutes until the milk thickens. Since skim milk is very watery, this will take a while to thicken, and you must whisk this constantly. The milk is thick enough when it is the consistency of heavy cream and gives a slight bit of resistance when you whisk it.
4. Pour the thickened milk into the mushroom mixture. Add the remaining 1/2 cup of water and 1 1/2 cups of vegetable broth and combine well. Season with salt and pepper to your liking. Cover and simmer again for 10-15 minutes.
5. Just before you serve the soup, stir in the freshly squeezed lemon juice. Adjust the seasonings again with your preferences. Serve with a piece of bread on the side.
My Two Cents: Um, this soup is fantastic. It also makes a lot (about 8 servings), but I’m not going to freeze any of this. It will be consumed well before the time it should expire.
I used dry dill for this recipe, and the original recipe calls for fresh. As always with spices, when it calls for fresh and I only have dry, I always reduce the amount I put in. Start with 1 tsp of dry dill, and up the amount to your liking after you taste it with the thickened milk.
There is a lot of chopping that goes into the prep for this recipe. The soup itself doesn’t take a long time to cook, but be prepared to chop chop away!
Be on the lookout for yet another soup recipe next week. I’m going to a soup swap on Sunday with some of my new Boston blogger friends!