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Hungarian Mushroom Soup - A Local Favorite

I can remember my first encounter with Hungarian Mushroom Soup....My family and I went to the old Sibley Station located in Pequot, Minnesota (Today's Lucky's Tavern). At the time I was a child, and most children would want chicken fingers or a hamburger, but not me. I have always been a fan of soup as far as I can remember and, on that day, I fell in love with Hungarian Mushroom Soup! To this day I can still remember the aromas of Hungarian paprika & fresh dill weed, combined with the buttery, creamy mushroom flavor. When Sibley Station closed, I was heartbroken. Over the recent years I have discovered there are local restaurants that serve a Hungarian Mushroom Soup.

Here is my top list of restaurants that serve Hungarian Mushroom Soup:

*Note: All soups & locations are awesome, I have just ranked these as my personal favorites.

1. Bites Grill and Bar – Pine River, Mn (Try the Walleye Bites)

2. Sidetracks - Brainerd, MN (Love their Sidetrack Burger)

3. Antlers Restaurant – Breezy Point (Can't go wrong with their Beef Bourguignon)

4. Lucky's Tavern - Pequot Lakes, MN (Their Hot Italian is a must have)

I have recently found the original Sibley Station Hungarian Mushroom Soup recipe in an old cookbook that was produced by Sibley Station called Alphabet Soup, and I would like to share it with you. (I made it and it was awesome!)

The Famous Sibley Station Hungarian Mushroom Soup Recipe:

Ingredients:

Makes 8 servings.

• 8 Tbsp. butter, divided

• 1 cup chopped onion

• 1 Tbsp. minced fresh garlic

• ½ tsp. salt

• 3 cups sliced fresh mushrooms

• 1 Tbsp. dill weed

• 1 Tbsp. Hungarian paprika

• 1/8 tsp white pepper

• 2 qt. beef stock

• ¾ cup flour

• 2 cups heavy cream

• 3 Tbsp. sour cream

• 1 Tbsp. lemon juice

• 1 Tbsp. soy sauce

Method: In soup kettle over medium heat, sauté onion, garlic, and salt in 3 Tbsp. butter until onion turns translucent – about 5 minutes. Stir mushrooms, dill weed, paprika, and white pepper. Add 2/3 of beef stock. Cover and simmer over low heat for 10 minutes. In another saucepan, melt remaining 5 Tbsp. butter over low heat. Whisky in flour and cook until smooth, stirring constantly, about 1 minute. Add cream and continue to cook over low heat, stirring frequently, about 10 minutes. Add cream mixture and remaining 1/3 cup stock to mushroom mixture. Stir in sour cream, lemon juice, and soy sauce. Heat through.

If you have enjoyed this blog post, please share it, or leave a comment!

Also, if you know of any other local restaurants that serve Hungarian Mushroom Soup, please let me know! I will make it a point to try it and add it to my list.

Thanks again for stopping by Camp Nisswa!

-Counselor Country Steve