First things first: Is this really “Hungarian”? Probably not. But it has Paprika in it so that’s the same as declaring a recipe with cayenne pepper “Mexican.” Doesn’t matter. This is an excellent recipe.
A caveat before we get started: As some of you are aware, I am growing a shitload of onions. This means that I need to harvest them as they grow so that the ones remaining can grow bigger bulbs. So, the pictures here will have much more green in them than you will see if you make this using fully grown onions. However, it will not taste better because I’ve made this for years and you’re just hoping to be adequate in my presence.
Here’s what you’ll need:
2 Cups Onion, chopped
2 Lbs. Baby Bella Mushrooms, sliced
2-3 Tbsp. Dill, freshly minced
1 Tbsp. Paprika
2 tsp. Lemon Juice
3 Tbsp. Flour
2 Cups Water
1 Cup Milk, room temperature
½ Cup Sour Cream
Melt the butter in a large pot over medium heat. Add the onions and sauté for about 5 minutes. Add the mushrooms, salt, dill and paprika. Stir well and cover. Let cook for about 15 minutes, stirring occasionally. Stir in the lemon juice.
Meanwhile, in a separate pot, add flour and whisk while pouring in the water in order to allow the flour to dissolve evenly and not get clumpy. Heat water/flour over medium heat, whisking occasionally to keep the flour suspended, until the mushroom mixture is ready. Then add the flour/water mixture, stir well, cover, turn down the heat to medium-low and cook for another 15 minutes, stirring often. The soup will want to stick to the bottom of the pot at this stage so I recommend stirring at least once a minute.
Stir in milk and black pepper. Taste to check for saltiness and add more if needed. Whisk in the sour cream and turn off the heat but leave the pot on the burner. You want to soup to heat up a little more without scorching, so the heat lag from the burner will accomplish this nicely. After a few more minutes, ladle into bowls and serve with something that is actually Hungarian, like Lókolbász.