Description
A comforting and creamy Hungarian Mushroom Soup with a rich blend of mushrooms, dill, and sweet paprika in a velvety base. This vegetarian soup is hearty and flavorful, perfect for a cozy meal.
Ingredients
Scale
Base:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion (diced)
Mushrooms:
- 1 pound mushrooms (cremini or white, sliced)
- 2 cloves garlic (minced)
Seasonings:
- 1 tablespoon soy sauce
- 1 tablespoon dried dill
- 1 tablespoon sweet Hungarian paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Thickening and Finishing:
- 2 tablespoons all-purpose flour
- 2 1/2 cups vegetable or chicken broth
- 1 cup whole milk
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare Base: In a large pot, heat butter and olive oil. Sauté onions until softened.
- Cook Mushrooms: Add mushrooms, garlic, soy sauce, dill, paprika, salt, and pepper. Cook until mushrooms release moisture.
- Thicken: Sprinkle flour, stir, and gradually add broth. Simmer until thickened.
- Finish Soup: Stir in milk, sour cream, and lemon juice. Warm through without boiling. Adjust seasoning.
- Serve: Garnish with parsley before serving.
Notes
- This soup pairs well with crusty bread or a simple green salad.
- For a richer version, use heavy cream instead of milk.
- Choose sweet Hungarian paprika for authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
