Description
Hearty Hungarian Mushroom Soup Recipe for a Cozy Seasonal Meal
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 lb (450g) fresh mushrooms (cremini or button), sliced
- 2 teaspoons Hungarian paprika
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon dried dill
- 2 tablespoons all-purpose flour
- 2 cups (480ml) vegetable broth
- 1 cup (240ml) whole milk
- 1/2 cup (120g) sour cream
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Melt butter in a large soup pot over medium heat. Add onions and cook until soft and translucent, about 5 minutes.
- Stir in mushrooms and cook for 8–10 minutes until browned. Add soy sauce, dill, and paprika. Stir well to coat.
- Sprinkle flour over the mushrooms and cook for 1–2 minutes, stirring constantly.
- Slowly pour in the vegetable broth while stirring to avoid lumps. Bring to a gentle simmer and cook for 10–12 minutes.
- Lower heat and stir in milk and sour cream until the soup becomes smooth and creamy. Adjust seasoning with salt, pepper, and lemon juice if desired.
- Ladle into bowls and top with parsley or an extra spoon of sour cream. Serve with crusty bread.
Notes
- This soup is perfect for chilly autumn and winter nights.
- Serve with crusty bread for a complete meal.
- You can use tamari for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg