Geneva’s Ultimate Hungarian Mushroom Soup

A warm, filling soup that is a beautiful cool weather lunch or dinner and is especially great with a side of multi-grain bread! This recipe is loaded with thickly cut mushrooms and uses traditional Hungarian sweet paprika. Adding tomato and Hungarian wax pepper gives it a unique and delightful flavor. You can serve it immediately or refrigerate and reheat it; it often tastes even better the next day. Use a ripe tomato for the best results and if you can’t find a Hungarian wax pepper, substitute with another mild chile pepper using a smaller piece.

Ingredients

• 2 tablespoons unsalted butter
• 2 cups onions, chopped
• 1 1/2 pounds fresh mushrooms, thickly sliced
• 4 1/2 teaspoons fresh dill, chopped
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon soy sauce
• 2 cups low-sodium chicken broth
• 1 cup skim milk
• 3 tablespoons all-purpose flour
• 1/2 ripe tomato
• 1/2 Hungarian wax pepper
• 1 teaspoon salt
• Ground black pepper to taste
• 1/2 cup light sour cream

Directions

Sauté the Vegetables

1. Melt Butter:
   Melt the butter in a large pot over medium heat.
2. Cook Onions:
   Add the chopped onions and cook, stirring occasionally, until they are fragrant and beginning to soften, about 5 minutes.
3. Add Mushrooms:
   Add the thickly sliced mushrooms to the pot and continue cooking until tender, about 5 minutes more.

Add Seasonings and Broth

1. Stir in Seasonings:
   Stir in the fresh dill, Hungarian sweet paprika, and soy sauce.
2. Add Broth:
   Pour in the chicken broth, reduce heat to low, cover, and let simmer for 15 minutes to blend the flavors.

Thicken the Soup

1. Prepare Thickener:
   Whisk together the skim milk and all-purpose flour in a small bowl until smooth.
2. Add to Soup:
   Stir the milk and flour mixture into the soup. Add half the tomato and half Hungarian wax pepper to the pot.
3. Simmer Again:
   Cover the pot and let it simmer for another 15 minutes, stirring occasionally.

Final Touches

1. Season:
   Season the soup with salt and ground black pepper to taste.
2. Add Sour Cream:
   Mix the light sour cream into the soup and continue cooking, stirring frequently, until the soup has thickened, about 5 to 10 minutes more.
3. Remove and Discard:
   Remove the Hungarian wax pepper and tomato from the pot and discard before serving.

Serve

1. Garnish and Serve:
   Serve the soup hot with a side of multi-grain bread. If desired, garnish with extra fresh dill.

Additional Tips

• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Freezing: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
• Customization: You can add other vegetables such as carrots, celery, or bell peppers to the soup for additional flavor and texture.
• Serving Suggestions: This soup pairs wonderfully with a fresh green salad, a slice of crusty bread, or a grilled cheese sandwich.

Enjoy this rich and flavorful Geneva’s Ultimate Hungarian Mushroom Soup, perfect for any cool weather meal!