Description
This Hungarian Mushroom Soup is a creamy, earthy, and comforting dish with the bold flavor of sweet paprika and fresh herbs. Perfect for chilly days and easy to make in one pot.
Ingredients
- 4 tablespoons unsalted butter
- 2 cups onions, chopped
- 2 garlic cloves, minced
- 1 pound mushrooms, sliced
- 2 cups vegetable broth or chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sweet Hungarian paprika
- 2 teaspoons dried dill
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1/4 cup sour cream or plain yogurt
- 3 tablespoons fresh parsley, chopped
- 2 teaspoons lemon juice
- 1 teaspoon salt
- Black pepper, to taste
Instructions
1. Melt butter or olive oil in a large pot over medium heat.
2. Add onions and mushrooms; sauté until softened, about 10 minutes.
3. Stir in garlic and cook 1 minute more.
4. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
5. Whisk milk and flour together in a separate bowl; stir into soup until blended.
6. Cover and simmer for 15 more minutes, stirring occasionally.
7. Add sour cream (or yogurt), fresh parsley, lemon juice, salt, and ground black pepper.
8. Stir over low heat until warmed through.
9. Taste and adjust seasoning if needed.
10. Serve hot, garnished with extra parsley if desired.
Notes
This soup will keep refrigerated for up to five days in a covered container.
Gently reheat on the stovetop or in the microwave.
For a thicker soup, increase the flour slightly or simmer uncovered.
For a lighter version, use plain yogurt instead of sour cream.
Delicious served with crusty bread or a side salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 169
- Sugar: 6g
- Sodium: 588mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 28mg