Description
Warm up with Hungarian Mushroom Soup, rich with earthy mushrooms, sweet paprika, and a creamy sour cream finish for cozy comfort.
Ingredients
Scale
- 4 tbsp unsalted butter: Provides a rich, creamy base for sautéing.
- 1 large onion, finely chopped: Adds sweetness and depth of flavor.
- 1 lb mushrooms, thinly sliced: A mix of button, cremini, or wild mushrooms for varied texture and taste.
- 2 cups chicken broth: Forms the soup’s heart, providing warmth and richness (vegetable broth can be used for a vegetarian option).
- 1 tbsp soy sauce: Enhances the umami flavor of the soup.
- 1 tbsp sweet Hungarian paprika: Essential for that authentic flavor, offering a mild sweetness and vibrant color.
- 2 tsp dried dill weed: Introduces a fresh, herbal taste that complements the mushrooms.
- 1 cup whole milk: Adds creaminess and balances the flavors.
- 3 tbsp all-purpose flour: Used to thicken the soup, making it luxurious and smooth.
- ½ cup sour cream: Provides a rich tanginess that enhances the soup’s overall flavor.
- 3 tbsp fresh parsley, chopped: For freshness and a pop of color; reserved parsley for garnish.
- 2 tsp lemon juice: Brightens up the soup for a well-rounded taste.
- Salt and pepper to taste: Essential seasonings to elevate all the flavors.
Instructions
- Melt the butter: In a heavy pot over medium heat, melt 4 tbsp of unsalted butter. Once melted, add the 1 large finely chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the mushrooms: Incorporate 1 lb of thinly sliced mushrooms into the pot. Stir to combine, cooking them for another 5 minutes. This step helps release their natural juices.
- Add the broth and seasonings: Pour in 2 cups of chicken broth along with 1 tbsp of soy sauce, 1 tbsp of sweet Hungarian paprika, and 2 tsp of dried dill weed. Bring the mixture to a gentle simmer and let it cook for 15 minutes. This time allows the flavors to meld beautifully.
- Thicken the soup: In a separate bowl, whisk together 1 cup of whole milk and 3 tbsp of all-purpose flour until smooth. Gradually stir this mixture into the soup, mixing continuously for about 15 minutes or until the soup thickens to your desired creamy consistency.
- Finish with sour cream: Reduce the heat, and gently fold in the ½ cup of sour cream, 3 tbsp of chopped parsley, 2 tsp of lemon juice, and salt and pepper to taste. Heat through without letting the soup boil, approximately 3-5 minutes.
- Serve: Ladle the soup into bowls, garnish with additional parsley, and serve warm alongside crusty bread for a fulfilling meal.