I love mushrooms. I could quite literally eat them every single day without tiring of them. And I do love soups. Until I tried this recipe for Hungarian soup, I thought I had a a favorite mushroom soup recipe, but now I'm not so sure.
I've had this recipe up for one my all-time favorite mushroom soups for over seven years, but I've never forgotten about it all this time and felt that it is just that good that I should share it again for all those readers who have come along since that time, complete with updated photos. Creamy, fragrant and just perfectly seasoned with paprika, lemon and dill, I am confident that this Hungarian soup will also become a favorite for anyone who missed it the first time.
Notes: Milk can be substituted for the yogurt and buttermilk if desired. For the full taste 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|
First published on February 7, 2008
A fragrant, creamy and beautifully flavored Hungarian mushroom soup seasoned with fresh dill and paprika
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