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Hungarian-inspired Mushroom Soup Recipe

I love the mushrooms, dill, and sour cream that frame Hungarian mushroom soup. If you can find a good local organic grass-fed sour cream, then by all means, use that (grass-fed dairy has a more favorable lipid profile as well as being easier on the earth relative to its mass-market cousins). If you are dairy-free, you can substitute a bit of soy milk plus an extra squeeze of lemon to approximate the tang you'll miss from yogurt or sour cream.
Course Dinner, Lunch

Equipment

  • Heavy Soup Pot

Ingredients

  • 1 - 16 oz package organic mushrooms
  • 2 Tbsp olive oil
  • 3 large carrots
  • 1/2 yellow onion sliced & cubed
  • 1/2 medium yellow turnip peeled and sliced
  • 2 cups organic chicken or vegetable stock
  • about 1 cup fresh dill chopped
  • about 1/2 cup fresh parsley chopped
  • 2 Tbsp organic grass-fed yogurt or sour cream

Instructions

  • In a heavy soup pot over medium heat, sauté onions in olive oil until translucent.
  • Slice carrots, and clean and slice mushrooms, and slice turnip, discarding any waxy covering it may have. Add these veggies to the pot and sauté for about 10 minutes, stirring occasionally to prevent sticking.
  • Add stock and simmer 45-60 minutes.
  • Meanwhile, chop herbs.
  • Add herbs and yogurt or sour cream.
  • If necessary, cool and run through a blender for a smooth and creamy texture.