Description
Hungarian Mushroom Soup is a rich and creamy dish featuring earthy mushrooms, sweet Hungarian paprika, and tangy sour cream. It’s a warm, comforting bowl of soup with deep umami flavor, perfect for cozy nights or as a flavorful starter.
Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb mushrooms (cremini, button, or mixed), sliced
- 2 tablespoons all-purpose flour
- 2 teaspoons Hungarian sweet paprika
- 4 cups vegetable or chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon dried dill (or 1 tablespoon fresh dill)
- 1 cup whole milk
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, melt butter over medium heat. Add onions and sauté for about 5 minutes until soft.
- Stir in garlic and mushrooms, cooking until mushrooms release moisture and start to brown, about 8–10 minutes.
- Add flour and paprika, stirring constantly for 1–2 minutes to remove raw flour taste.
- Gradually pour in broth while stirring to prevent lumps. Add soy sauce and dill.
- Reduce heat and simmer for 15–20 minutes, allowing flavors to develop.
- Lower the heat and stir in milk and sour cream until the soup is smooth and creamy.
- Add lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Use Greek yogurt instead of sour cream for a lighter option.
- Mix various mushrooms like shiitake or oyster for deeper flavor.
- Add cooked wild rice or barley for a heartier soup.
- To make vegan, use plant-based milk and non-dairy sour cream.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
