Easy Hungarian Mushroom Soup
Cozy up with a comforting bowl of **Easy Hungarian Mushroom Soup**, a creamy, flavor-packed dish perfect for any day of the year. This rich, velvety soup features tender button mushrooms simmered with aromatic onions, garlic, and a savory blend of sweet paprika and dill. A touch of tangy sour cream and a hint of fresh parsley elevate its earthy undertones, while the broth is thickened to perfection with a simple milk-and-flour mixture. Quick and simple to make in under an hour, this hearty vegetarian soup is ideal for family dinners or meal prep, delivering indulgent Eastern European flavors right to your table. Whether served as a starter or paired with crusty bread for a light meal, this soup is guaranteed to satisfy. **Creamy mushroom soup**, **Hungarian-inspired recipe**, and **easy dinner ideas** are just a taste of the wholesome satisfaction this dish offers!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 16 ounces Button mushrooms, sliced
- 2 teaspoons Sweet paprika
- 1 teaspoon Dried dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Vegetable broth
- 1 cup Milk
- 3 tablespoons Flour
- 0.5 cup Sour cream
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their juices and begin to brown, about 8 minutes.
Sprinkle the paprika, dried dill, salt, and black pepper over the mushrooms and stir well.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
In a small bowl, whisk the flour and milk together until smooth. Slowly pour this mixture into the soup while stirring constantly to thicken it.
Reduce the heat to low and stir in the sour cream until fully incorporated. Do not allow the soup to boil after adding the sour cream, as it may cause curdling.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 5104 mg | 222% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 48.3 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 696 mg | 54% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3938 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
