Description
Hungarian Mushroom Soup is a comforting and flavorful dish featuring sautéed mushrooms and onions simmered in a seasoned broth with paprika and dill. This creamy soup is thickened with a milk and flour mixture, then enriched with sour cream and fresh parsley, delivering a rich, tangy, and aromatic experience perfect for any cozy meal.
Ingredients
Scale
Main Ingredients
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon paprika
- 2 teaspoons dried dill weed
- 1 cup milk
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- ¼ cup chopped fresh parsley
- 2 teaspoons lemon juice
- 1 teaspoon salt
- Ground black pepper to taste
Instructions
- Sauté Onions and Mushrooms: Melt butter in a large pot over medium heat. Add chopped onions and cook until softened, about 5 minutes. Then add sliced mushrooms and sauté for an additional 5 minutes until they release their moisture and become tender.
- Add Broth and Seasonings: Stir in chicken broth, soy sauce, paprika, and dried dill weed. Reduce the heat to low, cover the pot, and let the mixture simmer gently for 15 minutes to develop flavors.
- Thicken the Soup: In a separate bowl, whisk together milk and all-purpose flour until smooth. Gradually stir this mixture into the simmering soup to combine thoroughly. Cover again and simmer for another 15 minutes, stirring occasionally, until the soup thickens slightly.
- Finish and Serve: Stir in the sour cream, chopped fresh parsley, lemon juice, salt, and ground black pepper. Adjust seasoning as needed. Serve the soup hot, garnished with extra parsley if desired.
Notes
- Use fresh mushrooms for the best flavor; button or cremini mushrooms work well.
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- To make the soup thicker, you can increase the flour slightly or reduce the broth.
- Sour cream adds a signature tang, but you can use Greek yogurt as a lighter alternative.
- Ensure to stir the soup frequently after adding the milk and flour mixture to prevent lumping.
