Description
Hungarian Mushroom Soup is a rich and comforting traditional dish featuring sautéed mushrooms and onions in a flavorful broth enriched with paprika, sour cream, and fresh herbs. This creamy soup perfectly balances savory, tangy, and earthy notes, making it a delicious starter or light meal.
Ingredients
Scale
Main Ingredients
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon paprika
- 2 teaspoons dried dill weed
- 1 cup milk
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- ¼ cup chopped fresh parsley
- 2 teaspoons lemon juice
- 1 teaspoon salt
- Ground black pepper to taste
Instructions
- Sauté onions and mushrooms: Melt the unsalted butter in a large pot over medium heat. Add the chopped onions and cook until they are softened, about 5 minutes. Then add the sliced mushrooms and sauté for an additional 5 minutes until the mushrooms release their moisture and start to brown.
- Add broth and spices: Stir in the chicken broth, soy sauce, paprika, and dried dill weed. Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld.
- Thicken the soup: In a separate bowl, whisk together the milk and all-purpose flour until smooth. Gradually stir this mixture into the soup until completely blended. Cover and simmer for another 15 minutes, stirring occasionally to prevent sticking and to help thicken the soup.
- Finish and serve: Remove the pot from heat and stir in the sour cream, chopped fresh parsley, lemon juice, salt, and ground black pepper to taste. Adjust seasoning as needed. Serve the soup hot for a comforting and hearty meal.
Notes
- You can substitute vegetable broth to make the soup vegetarian-friendly, but adjust seasoning accordingly.
- For a richer flavor, use cremini or shiitake mushrooms instead of white button mushrooms.
- If you prefer a thicker soup, increase the flour to 4 tablespoons.
- Serve with crusty bread or rye bread to complement the soup’s flavors.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
