Description
Dive into the comforting embrace of our Hungarian Mushroom Soup! This recipe offers a rich blend of earthy mushrooms and Hungarian paprika, topped with a creamy swirl of sour cream. Perfect for those chilly evenings or when you simply crave a bowl of hearty, heartwarming soup.
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 500g fresh mushrooms, thinly sliced (button and cremini recommended)
- 2 teaspoons dried dill weed
- 1 tablespoon Hungarian paprika
- 1 tablespoon soy sauce
- 2 cups vegetable broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Melt butter in a large pot over medium heat. Add onions and cook until translucent. Add garlic and cook for one more minute.
- Increase heat to medium-high, add mushrooms, and cook until they are soft and have released their juices.
- Stir in dill, paprika, and soy sauce, then add vegetable broth. Bring to a boil, then simmer for 15 minutes.
- Whisk together milk and flour until smooth; gradually stir into the soup. Continue to simmer until the soup thickens, about 5-10 minutes.
- Remove from heat, stir in sour cream, and season with salt and pepper. Serve garnished with fresh parsley.
Notes
For a vegan version, substitute butter with olive oil, milk with a plant-based alternative, and sour cream with a vegan substitute. Adding cooked chicken can turn this into a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Hungarian