Hungarian Mushroom Soup is a delicious slightly tangy soup loaded with chunks of mushrooms in every bite and a creamy texture from the roux. Do try this easy recipe and I am sure you will fall in love with it.
Heat butter and olive oil in a pan.
Once the oil is hot, add onion and garlic and fry for 3-4 minutes.
Add mushroom and cook for 5-6 minutes on high heat.
Add vegetable stock, salt and black pepper powder.
Cover the pan and cook on low heat for 10-15 minutes.
While the soup is cooking, make the roux.
Heat butter in another pan.
Add flour and roast on low heat until it turns light brown.
Add milk slowly and whisk continuously to make a lump free mixture.
Add the roux in the soup and mix well.
Add paprika, soy sauce, dill leaves and lemon juice and mix well.
Make sure when you add milk in the flour and butter mixture, the heat is reduced to very low. You can even switch off the gas while adding milk and then switch it on agin.
Whisk the mixture vigorously while adding the milk so that a smooth roux is made. Just in case your roux becomes lumpy, pass it through a mesh strainer to get a smooth texture.