Hungarian Mushroom Soup

Before I let you all in on this amazing recipe, there's something you need to know. I have been looking for this recipe for 6 years. 6 YEARS!!!!! I first had the pleasure of consuming this deliciousness a little over 10 years ago, in a little tea house down the street from my work. For the next 4 years I would be a regular at this little tea house. Sometimes, even on the weekends, I would venture back to the little town in which I worked in, just to have another bite of this treasure. I tried to recreate it's lovliness several times (failing miserably) before giving up, getting in the car, driving to the tea house, and buying a large batch to keep for the week.

And then, the dreadful day came when that sweet, charming, little tea house closed its doors and stopped serving that amazing Hungarian Mushroom Soup. Little did I know, that the next 4 years would be the most disappointing in my rather small culinary world. If you're familiar with "How I Met Your Mother," then you could easily compare my desperation to that of Marshall's and 'the best burger in the world.' I can't tell you how many people I've ran into who've said "Oh! I know THAT soup! That soup is at ****." But no. I have literally consumed EVERY Hungarian Mushroom soup that I have ever (and I mean EVER) come across. Still, Nothing. I finally decided to take a stab at recreating it myself...again. And again, many...many let downs.

Until now....

I give you THE BEST HUNGARIAN MUSHROOM SOUP EVER!!!!!!!!!!!! You're Welcome!

                                                              
                                                                  Ingredients:
                                   
                                       1 Cup Crimini Mushrooms, thinly sliced
                                       1 Cup Portabello Mushrooms, thinly sliced
                                       2 Cups Vegetable Stock
                                       1 Cup Whole Milk
                                       1/2 Cup Greek Yogurt (preferably Fage)
                                       2 Cups Onion, chopped
                                       5 Tablespoons Butter
                                       4 Tablespoons Flour
                                       1 Tablespoon Soy Sauce
                                       2 Teaspoons Lemon Juice
                                       1 Teaspoon Dried Dill
                                       2 Teaspoons Fresh Dill, finely chopped
                                       3-5 Teaspoons Hot Hungarian Paprika (depending on your heat preference)
                                       1/4 Teaspoon Thyme
                                       1/4 Teaspoon Marjoram
                                       1/2 Cup Parmesan, freshly grated
                                       Salt and Pepper to Taste

Saute the onions and 2 TBS of the butter in a frying pan for about 5 minutes, stirring frequently, until onions are tender. Add the mushrooms, 1/2 cup of vegetable stock, paprika, thyme, marjoram, dried dill and soy sauce. Cook for an additional 10 minutes, or until mushrooms soften and become dark in color.

Melt the remaining butter in a large saucepan. Whisk in flour, and keep whisking until sauce thickens, about 3 minutes. Add the milk and continue cooking over medium-low heat for 10 minutes, allowing the mixture to again thicken, stirring every so often. Combine the mushroom mixture to the milk mixture.

 

Add the remaining 1 1/2 cups of vegetable stock and lemon juice. Cover and simmer over low heat for 20 minutes.

 

Remove from heat. Just when boiling stops, stir in yogurt, cheese, salt, pepper, and fresh dill. Serve hot.

 Enjoy!!!!!

*****SIDE NOTE*****

The thinner you can slice the mushrooms, the better. Also, if you're thinking about using regular Paprika instead of Hungarian, DON'T. It IS what makes this soup. It used to be kind of hard to come by but now they sell it at your local Safeway :) yay