Hungarian Mushroom Soup
Experience the rich and earthy flavors of Hungarian cuisine with this comforting Hungarian Mushroom Soup. This creamy, paprika-infused dish features tender button mushrooms, finely sautéed onions, and a luscious blend of sour cream and milk for an irresistibly velvety texture. A splash of soy sauce and a hint of dill add depth and aromatic complexity, while fresh parsley offers a vibrant finishing touch. Perfect for chilly evenings, this hearty soup is ready in under an hour, making it an ideal choice for both weeknight dinners and cozy gatherings. Serve it with a crusty loaf of bread for the ultimate cold-weather comfort meal!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium Onion, finely chopped
- 1 pound Button mushrooms, sliced
- 3 tablespoons All-purpose flour
- 2 teaspoons Paprika
- 4 cups Vegetable broth
- 1 cup Milk
- 1 cup Sour cream
- 2 tablespoons Soy sauce
- 1 tablespoon Dill, dried or fresh (chopped)
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the finely chopped onion and sauté for 5 minutes, or until softened.
Stir in the sliced mushrooms and cook for another 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown slightly.
Sprinkle the flour and paprika over the mushrooms and stir well to combine. Cook for 1-2 minutes to remove the raw taste of the flour.
Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for 10 minutes to thicken slightly.
Reduce the heat to low and add the milk. Stir gently and allow the soup to heat through without boiling.
In a small bowl, whisk the sour cream and soy sauce together. Gradually whisk this mixture into the soup until fully incorporated.
Stir in the dried or fresh dill, lemon juice, salt, and black pepper. Taste and adjust seasoning as desired.
Let the soup cook on low for an additional 5 minutes, stirring occasionally.
Ladle the soup into bowls and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 6327 mg | 275% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 56.3 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 828 mg | 64% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3972 mg | 85% | |
*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.
