Hungarian Mushroom Soup is a delightful and creamy dish that brings warmth and comfort to any table. Known for its rich flavor, thanks to the unique combination of mushrooms, Hungarian paprika, and creamy sour cream, this soup is sure to become a favorite in your household. Whether you’re looking for a hearty meal or simply want to enjoy a bowl of something warm, this recipe will guide you to create a deliciously satisfying soup that highlights the classic tastes of Hungarian cuisine.
Ingredients
- 2-3 tablespoons butter (30-45 grams)
- 1 yellow onion, diced
- A whole bunch of mushrooms (cremini or baby bella) (about 500 grams)
- 3 cups broth (vegetable or chicken) (720 milliliters)
- A splash of soy sauce (15 milliliters)
- A generous spoonful of Hungarian paprika (about 15 grams)
- Dried dill (5 grams) (fresh if available)
- All-purpose flour (30 grams)
- Whole milk (240 milliliters)
- Sour cream (120 milliliters)
- Lemon juice (15 milliliters)
- Salt and pepper to taste
- Fresh parsley (optional) for garnish
Directions
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Nutrition Info: Approx. 200 calories per serving -
Start by melting the butter in a soup pot over medium heat.
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Add the diced onion and cook until softened and golden, which should take about 5 minutes.
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Once the onion is fragrant, add the mushrooms. Cook until they release their liquid and start to brown, around 7-10 minutes.
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Pour in the broth (about 3 cups) along with a splash of soy sauce, a generous spoonful of Hungarian paprika, and dried dill. Allow it to simmer for approximately 10 minutes.
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In a separate bowl, whisk together the flour and whole milk until smooth.
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Slowly pour this milk and flour mixture into the soup while stirring to thicken it.
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Lower the heat, then carefully add in the sour cream to avoid curdling. Stir well.
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Finally, stir in the lemon juice and adjust the seasoning with salt and pepper as necessary.
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Serve hot, topped with fresh parsley if desired.
How to serve
Hungarian Mushroom Soup is best served fresh and hot. Ladle the vibrant soup into bowls and garnish with a sprinkle of fresh parsley for added color and flavor. This soup pairs beautifully with crusty bread or a simple salad, making it an excellent choice for a cozy lunch or dinner. You can also drizzle a little extra sour cream on top for added richness.
FAQs
1. Can I make Hungarian Mushroom Soup vegan?
Yes, you can replace the butter with vegan butter or olive oil, use plant-based milk, and omit the sour cream or use a vegan alternative.
2. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
3. Can I use dried mushrooms instead of fresh?
Yes, if using dried mushrooms, be sure to rehydrate them in warm water before adding them to the soup, and adjust the liquid accordingly.