oh man. grandpa, this is a good one. this is a keeper recipe if i ever saw one.
i made this soup on one of our first truly cold fall days this year. the kind of day that is chilly in the shade but warm in the sun. the kind of day you can wear boots without your feet sweating. the kind of day where you NEED a hot beverage instead of a cold one. it was a good day.
i made the soup after amelia went to bed (with a pumpkin beer of course), because our playdate went late and dinner was a fancy frozen pizza. it was completely our own fault…we were two hours late to said playdate thanks to an incredibly long and out of character nap. thank goodness for friends who have young daughters and totally get what it’s like to get out of the house while your toddler is in the process of dropping her morning nap but hasn’t quite gotten there yet. margot – you are the best!
where was i? ah yes, soup making after dark. apart from being just what i needed to feel cozy, the soup put me in a nostalgic mood. i’ve been loving making these soups again. it reminds me what a great tradition of cooking i come from. i get to imagine my grandpa making these soups for his family, and every memory makes me feel closer to him and thankful for this wonderful gift. it makes me happy to be able to share them with you. i hope that you make them and they get to be part of your family’s memories too.
hungarian mushroom soup (makes a good-sized batch without doubling)
- 8 Tbsp. butter, divided
- 1 C. onion, chopped
- 1 Tbsp. fresh garlic, minced
- 1/2 tsp. salt
- 3 C. fresh mushrooms, sliced
- 1 Tbsp. dill weed
- 1 Tbsp. hungarian paprika (i used smoked paprika, but i’m sure regular paprika would also work)
- 1/8 tsp. white pepper
- 2 qt. beef stock
- 1/4 C. flour
- 2 C. heavy cream
- 3 Tbsp. sour cream
- 1 Tbsp. lemon juice
- 1 Tbsp. soy sauce
in soup kettle over medium heat, sauté onion, garlic, and salt in 3 Tbsp. butter until onion turns translucent – about 5 minutes. stir in mushrooms, dill weed, paprika, and white pepper. add 2/3 of the beef stock. cover and simmer over low heat for 10-15 minutes.
in another saucepan, melt remaining 5 Tbsp. butter over low heat. whisk in flour and cook until smooth, stirring constantly – about 1 minute. add cream and continue to cook over low heat, stirring frequently, about 10 minutes. add cream mixture and remaining beef stock to the mushroom mixture. stir in sour cream, lemon juice, and soy sauce. heat through and serve, preferably with some crusty french bread and cheese.
note from grandpa: “while we had our cabin on hay lake in pequot lakes, Minnesota, we often went to a restaurant called ‘sibley station’ specifically to have this soup, it was that good! before it closed, the owner shared the recipe with us.”