Description
Hungarian Mushroom Soup is a creamy, comforting soup featuring tender cremini mushrooms, rich Hungarian paprika, and a subtle hint of dill. Made with sautéed onions and mushrooms in butter, thickened with flour, and enriched with sour cream and whole milk, this vegetarian soup is perfect for cozy meals and pairs wonderfully with crusty bread or egg noodles.
Ingredients
Scale
Main Ingredients
- 4 tablespoons unsalted butter
- 1 large onion, finely diced
- 1 pound cremini mushrooms, sliced
- 2 teaspoons Hungarian paprika
- 1 teaspoon dried dill weed
- 1 tablespoon soy sauce
- 1 tablespoon all-purpose flour
- 2 cups vegetable broth
- 1 cup whole milk
- 1/2 cup sour cream
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Onions: Melt the butter in a large pot over medium heat. Add the finely diced onion and cook for 5 minutes until softened and translucent.
- Cook Mushrooms: Stir in the sliced cremini mushrooms and continue to cook for 8 to 10 minutes until they release their moisture and begin to brown slightly, intensifying their flavor.
- Add Spices and Soy Sauce: Mix in the Hungarian paprika, dried dill weed, and soy sauce, stirring well to evenly coat the mushrooms and onions with these aromatic flavors.
- Incorporate Flour: Sprinkle the all-purpose flour over the mixture and cook for 1 minute, stirring constantly to prevent clumping. This step helps thicken the soup.
- Add Liquids: Gradually pour in the vegetable broth and whole milk while stirring continuously to create a smooth soup base without lumps.
- Simmer Soup: Bring the soup to a gentle simmer and cook for 10 minutes, allowing it to slightly thicken and the flavors to meld together beautifully.
- Finish Soup: Reduce heat to low and stir in the sour cream, lemon juice, salt, and black pepper. Warm the soup gently without letting it boil to preserve the creamy texture and avoid curdling.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and fresh herbal aroma before serving.
Notes
- Use authentic Hungarian sweet paprika for the best flavor and vibrant color.
- This soup pairs wonderfully with crusty bread or egg noodles to make a hearty meal.
- For a richer and creamier texture, substitute half-and-half for whole milk.
- Stir gently when adding sour cream to prevent curdling.
