Description
A cozy and flavorful Hungarian Mushroom Soup that combines the earthiness of mushrooms with the richness of cream and spices.
Ingredients
Scale
- 4 tbsp unsalted butter
- 1 large onion, finely chopped
- 1 lb mushrooms, thinly sliced (button, cremini, or wild mix)
- 2 cups chicken or vegetable broth
- 1 tbsp soy sauce
- 1 tbsp sweet Hungarian paprika
- 2 tsp dried dill weed
- 1 cup whole milk
- 3 tbsp all-purpose flour
- ½ cup sour cream
- 3 tbsp fresh parsley, chopped (plus extra for garnish)
- 2 tsp lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook for about 5 minutes, until soft and translucent.
- Add mushrooms and cook for another 5 minutes, allowing them to release juices and begin to caramelize.
- Stir in broth, soy sauce, paprika, and dill. Reduce heat to a gentle simmer, cover, and cook for 15 minutes.
- In a small bowl, whisk together milk and flour until smooth. Gradually stir it into the soup. Simmer covered for another 15 minutes, stirring occasionally to thicken.
- Reduce heat to low. Stir in sour cream, parsley, lemon juice, salt, and pepper. Mix until fully incorporated and heated through (do not boil).
- Serve hot, garnished with extra parsley and your favorite crusty bread.
Notes
- For a vegan version, substitute the milk and sour cream with plant-based alternatives.
- Feel free to add other vegetables like carrots or celery for added flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Hungarian Mushroom Soup, Cozy Soup, Mushroom Recipes