Old Wives Tale Hungarian Mushroom Soup

hungarian-mushroom-soup_finalFor a crowd of starving people. If you want smaller, halve or quarter this recipe. If you want left overs, keep the recipe as is. Lots and lots of left overs. Give some to your neighbors, the missionaries, your visiting teachers and home teachers. It makes that much.

1 pound butter, plus 2 pounds for roux
6 cups chopped yellow onions
10 pounds mushrooms
1 cup dill, chopped
1 cup paprika
2 cups tamari
2 gallon water
2 pounds butter
6 cups flour
1 gallon milk
1.75 gallons sour cream
1 tablespoon salt
1 tablespoon pepper

Melt 1 pound of butter. Add onion, and saute until wilted. Add mushrooms, saute until juices are released. Add dill, paprika, and mix well. Add tamari, water, bring to a boil and reduce to a simmer. In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

Recipe Summary 
Prep Time: 10 minutes 
Cook Time: 35 minutes 
Yield: 12 to 14 servings


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s