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
Published on February 7, 2008
A fragrant, creamy and beautifully flavored Hungarian mushroom soup seasoned with fresh dill and paprika
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.