Hungarian Mushroom Soup from the Moosewood Cookbook
Indulge in the rustic flavors of the iconic Hungarian Mushroom Soup from the beloved Moosewood Cookbook! This hearty, creamy soup is infused with the earthy richness of sautéed mushrooms, enhanced by aromatic Hungarian paprika, dill, and a touch of tangy soy sauce. A velvety base of milk and sour cream adds luxurious creaminess, while lemon juice provides a subtle brightness that balances the depth of the dish. Ready in just an hour, this soup is a comforting choice for chilly evenings, perfect as a stand-alone meal or served alongside crusty bread. Garnished with fresh parsley, this dish is as visually appealing as it is satisfying. Bursting with umami and comforting warmth, this vegetarian classic is sure to become a household favorite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 cup (chopped) Onion
- 1 lb (sliced) Fresh mushrooms
- 2 teaspoons Dried dill weed
- 1.5 teaspoons Paprika
- 1 tablespoon Soy sauce
- 2 cups Water or mushroom stock
- 1 cup Milk
- 3 tablespoons Flour
- 1 cup Sour cream
- 2 teaspoons Lemon juice
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion and sauté until tender and translucent, about 5 minutes.
Add the sliced mushrooms and cook for 8-10 minutes until they release their juices and begin to brown.
Stir in the dill weed, paprika, and soy sauce, mixing well.
Pour in the water or mushroom stock, bring the mixture to a boil, and then reduce the heat to low. Let simmer for about 15 minutes.
In a small bowl, whisk the milk and flour together until smooth. Gradually add this mixture to the soup, stirring constantly to avoid lumps.
Cook the soup for an additional 10 minutes, stirring occasionally, until it thickens slightly.
Reduce the heat to the lowest setting and slowly stir in the sour cream until fully incorporated. Do not allow the soup to boil once the sour cream is added.
Add the lemon juice, salt, and black pepper to taste.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 11.3 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 178 mg | 14% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 642 mg | 14% | |
*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.
