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Comforting Hungarian Mushroom Soup
Alyssa

Comforting Hungarian Mushroom Soup

Warm up with Hungarian Mushroom Soup, rich with earthy mushrooms, sweet paprika, and a creamy sour cream finish for cozy comfort.
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Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve: Ladle the soup into bowls, garnish with additional parsley, and serve warm alongside crusty bread for a fulfilling meal.