Description
This Hungarian Mushroom Soup is a comforting and flavorful dish featuring tender mushrooms, aromatic paprika, and a creamy broth. Perfect for a cozy meal, it blends traditional Hungarian spices with a smooth, creamy texture, making it a delightful starter or light main course.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 large onion, chopped
- 1 pound cremini or button mushrooms, sliced
- 2 teaspoons Hungarian paprika
- 1 teaspoon dried dill
- 1 tablespoon soy sauce
- 2 cups vegetable or chicken broth
Thickening and Finishing
- 1 cup whole milk or half-and-half
- 2 tablespoons all-purpose flour
- ½ cup sour cream
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Onions: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown slightly.
- Add Spices and Soy Sauce: Stir in the Hungarian paprika, dried dill, and soy sauce. Cook for an additional minute to enhance the flavors.
- Simmer with Broth: Pour in the vegetable or chicken broth, bring the mixture to a simmer. Cover and let it cook for 10 minutes to marry the flavors.
- Thicken the Soup: In a small bowl, whisk the flour into the milk or half-and-half until smooth. Gradually stir this mixture into the soup. Continue simmering for another 5 minutes, stirring occasionally until the soup thickens slightly.
- Finish with Sour Cream and Lemon: Reduce the heat to low and stir in the sour cream and lemon juice. Season the soup with salt and pepper to taste.
- Serve: Remove the soup from heat, garnish with freshly chopped parsley, and serve warm, ideally accompanied by crusty bread.
Notes
- For a vegan version, substitute butter with olive oil, sour cream with a plant-based alternative, and use vegetable broth.
- If fresh parsley is unavailable, dried parsley can be used, though fresh adds a brighter flavor.
- Adjust paprika and dill according to taste preference for more or less intensity.
- To make the soup gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
