Hungarian mushroom soup from Joy of Cooking, Revised and Updated (2019) (page 88) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker and Megan Scott and John Becker

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • taste24 on April 19, 2021

    This was pretty tasty. I used a chicken 'Bou' cube + better than bouillion for the stock, and subbed Hungarian sweet paprika + a dash of smoked paprika for the whole 1 tbsp of smoked paprika the recipe called for. I forgot to get fresh dill so used dried, but I think the soup would be better with the fresh. Salted the onion and mushroom mixture while it was cooking, and I think the end product needed a tiny bit more salt as well. Paired it with beer braised and fried Hungrian sausage and egg noodles.

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