Description
A creamy and flavorful Hungarian Mushroom Soup that warms your soul and delights your taste buds.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 pound mushrooms, thinly sliced (button, cremini, or wild mushrooms)
- 2 cups chicken broth or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sweet Hungarian paprika
- 2 teaspoons dried dill weed
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 1/2 cup sour cream
- 3 tablespoons fresh parsley, chopped (plus extra for garnish)
- 2 teaspoons lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Melt unsalted butter in a large, heavy-bottomed pot over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Add the sliced mushrooms and continue cooking for 5 minutes, allowing excess liquid to release and the mushrooms to caramelize.
- Stir in the chicken or vegetable broth, soy sauce, sweet Hungarian paprika, and dried dill. Reduce the heat to maintain a gentle simmer, cover, and cook for 15 minutes to deepen flavors.
- In a separate bowl, whisk together whole milk and all-purpose flour until a smooth slurry forms. Gradually pour this mixture into the soup, stirring constantly to prevent lumps. Continue simmering for 15 minutes, stirring occasionally until the soup thickens.
- Reduce the heat to low. Gently stir in the sour cream, chopped parsley, and lemon juice. Season with salt and freshly ground black pepper. Allow the soup to heat through without boiling for 3 to 5 minutes, ensuring a smooth consistency.
- Ladle the soup into serving bowls, garnish with additional freshly chopped parsley, and serve warm, accompanied by crusty bread or a side of choice.
Notes
- This soup can easily be made vegetarian by using vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For extra flavor, try adding a splash of white wine in the broth mixture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg