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Hungarian Mushroom Bisque


  • 2 pounds sliced mushrooms
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 gallon chicken stock, preferably homemade
  • 2 tablespoons chopped dill
  • 1/3 cup soy sauce
  • 2 tablespoons Hungarian paprika
  • 1 teaspoon cayenne pepper
  • Zest of lemon
  • Juice of one lemon
  • 1 carrot, grated
  • Roux to thicken (see method at right)
  • 8 ounces sour cream
  • 2 cups heavy cream
  • 1/3 cup chopped parsley


For roux: Heat 2 tablespoons of butter over medium high heat. Whisk in 3 tablespoons flour. Cook until you smell a toasty aroma, then cook 2 minutes more. Allow roux to cool before adding to soup to thicken.

For soup: Place first four ingredients in a large pan and bring to a simmer. After the mushrooms soften, add the next six ingredients and simmer 20 minutes. Add the carrot, then thicken with roux to desired thickness. Add the remaining ingredients. Serves 8 with leftovers.