Hungarian Mushroom Soup

I love mushrooms. I could quite literally eat them every single day without tiring of them. Up until a few days ago, I thought I had a favorite mushroom soup recipe, but after making this Hungarian Mushroom Soup that I found at Closet Cooking, I'm not so sure. This is one flavorful soup. A combination of dill, mushrooms, paprika, tamari, lemon and sour cream results in a bowl of bliss. My adjustments were minor, as this recipe is perfectly balanced. Milk can be substituted for the yogurt and buttermilk if desired. For the full experience, be sure to use fresh dill for this recipe.

For a satisfying lunch or light supper, serve with Savory Dill Ricotta Muffins.

Hungarian Mushroom Soup

Recipe by Lisa Turner From Closet Cooking Cuisine: Hungarian Published on February 7, 2008 A fragrant, creamy and beautifully flavored Hungarian mushroom soup seasoned with fresh dill and paprika Print this recipe Ingredients: 2 tablespoons unsalted butter 1 onion, chopped 8 oz mushrooms, cut into large chunks 2 teaspoons fresh dill, finely chopped 1 tablespoon hot paprika 1 fresh red chili, finely chopped 1 1/2 tablespoons tamari sauce 2 cups vegetable stock or 2 cups water + 1 teaspoon celery seed 3/4 cup plain yogurt 1/4 cup buttermilk 2 heaping tablespoons whole wheat flour juice from 1 lemon sea salt and fresh cracked black pepper to taste 1/2 cup sour cream 1/4 cup fresh parsley, chopped Instructions: In a large saucepan, melt the butter over medium heat. When hot, add the onions and sauté for 5 - 7 minutes or until softened and translucent. Raise the heat slightly, add the mushrooms. and sauté for another 5 minutes or until the mushrooms are cooked and just begin to release their juices. Add the dill, paprika, chili, tamari and vegetable stock or water. Simmer on low heat, uncovered, for 12 - 15 minutes. In a medium bowl, whisk together the yogurt, buttermilk, and flour. Stir the yogurt mixture into the pot. Cover and cook gently for another 12 - 15 minutes. Add the lemon juice, and season with salt and pepper to taste. Remove from the heat and stir in the sour cream and parsley. Serve hot or warm, garnished with chopped dill, parsley or a sprinkle of paprika. Makes 4 - 6 servings

This is my contribution to No Croutons Required, a new monthly vegetarian food event alternately hosted by Holler of Tinned Tomatoes and me, Lisa, of Lisa's Kitchen. The theme this month is simply vegetarian soups.