Description
This Hungarian Mushroom Soup is a creamy, comforting classic featuring sautéed mushrooms and onions simmered with Hungarian paprika and dill. Enriched with sour cream and a touch of lemon juice, this hearty soup offers the perfect balance of tangy and savory flavors, ideal for a cozy meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 large onion, chopped
- 1 pound cremini or button mushrooms, sliced
- 2 teaspoons Hungarian paprika
- 1 teaspoon dried dill
- 1 tablespoon soy sauce
- 2 cups vegetable or chicken broth
- 1 cup whole milk or half-and-half
- 2 tablespoons all-purpose flour
- ½ cup sour cream
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Onions: In a large pot, melt butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, to develop a sweet aromatic base for the soup.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, allowing them to release their juices and deepen in flavor.
- Add Spices: Stir in the Hungarian paprika, dried dill, and soy sauce, cooking for another minute to bloom the spices and integrate umami flavors.
- Simmer with Broth: Pour in the vegetable or chicken broth and bring the mixture to a simmer. Cover the pot and let it cook gently for 10 minutes to meld the flavors.
- Thicken Soup: In a small bowl, whisk the flour into the milk until smooth to create a slurry. Gradually stir this into the simmering soup and cook for an additional 5 minutes, stirring occasionally, until the soup thickens slightly.
- Finish with Sour Cream and Lemon: Reduce the heat to low and stir in the sour cream and lemon juice for a creamy texture with a bright tang. Season with salt and pepper to taste.
- Serve: Remove the soup from heat. Garnish with freshly chopped parsley and serve warm, ideally accompanied by crusty bread.
Notes
- You can use either vegetable or chicken broth depending on your preference or dietary needs.
- For a dairy-free version, substitute sour cream with a plant-based alternative and use a non-dairy milk.
- The soy sauce adds depth; if avoiding soy, a pinch of salt can substitute but flavor will be milder.
- This soup pairs wonderfully with crusty bread for dipping.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
