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Hungarian Mushroom Soup

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Dive into the comforting embrace of our Hungarian Mushroom Soup! This recipe offers a rich blend of earthy mushrooms and Hungarian paprika, topped with a creamy swirl of sour cream. Perfect for those chilly evenings or when you simply crave a bowl of hearty, heartwarming soup.

Ingredients

Scale
  • 2 tablespoonsunsalted butter
  • 1large onion, chopped
  • 2cloves garlic, minced
  • 500gfresh mushrooms, thinly sliced (button and cremini recommended)
  • 2 teaspoonsdried dill weed
  • 1 tablespoonHungarian paprika
  • 1 tablespoonsoy sauce
  • 2 cupsvegetable broth
  • 1 cupmilk
  • 3 tablespoonsall-purpose flour
  • 1/2 cupsour cream
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Melt butter in alarge potover medium heat. Add onions and cook until translucent. Add garlic and cook for one more minute.
  2. Increase heat to medium-high, add mushrooms, and cook until they are soft and have released their juices.
  3. Stir in dill, paprika, and soy sauce, then add vegetable broth. Bring to a boil, then simmer for 15 minutes.
  4. Whisktogether milk and flour until smooth; gradually stir into the soup. Continue to simmer until the soup thickens, about 5-10 minutes.
  5. Remove from heat, stir in sour cream, and season with salt and pepper. Serve garnished with fresh parsley.

Notes

For a vegan version, substitute butter with olive oil, milk with a plant-based alternative, and sour cream with a vegan substitute. Adding cooked chicken can turn this into a hearty meal.

Nutrition

Find it online: https://mykitchenstorie.com/hungarian-mushroom-soup/