Description
This Hungarian Mushroom Soup is a creamy, flavorful dish blending fresh mushrooms with classic Hungarian paprika and dill. Enriched with sour cream and thickened with a milk and flour mixture, it offers a comforting, hearty soup perfect for any season. Ready in 40 minutes, it serves four and features a balanced blend of savory and tangy flavors.
Ingredients
Scale
Soup Base
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon paprika
- 2 teaspoons dried dill weed
Thickener
- 1 cup milk
- 3 tablespoons all-purpose flour
Finishing Touches
- ½ cup sour cream
- ¼ cup chopped fresh parsley
- 2 teaspoons lemon juice
- 1 teaspoon salt
- Ground black pepper to taste
Instructions
- Cook onions and mushrooms: Melt the butter in a large pot over medium heat. Add the chopped onions and cook for about 5 minutes until they are softened and translucent. Then add the sliced mushrooms and sauté together for an additional 5 minutes until the mushrooms release their moisture and begin to brown.
- Simmer soup: Pour in the chicken broth, soy sauce, paprika, and dried dill weed. Stir well to combine all the ingredients. Lower the heat, cover the pot, and let it simmer gently for 15 minutes allowing flavors to meld.
- Add thickener: In a separate bowl, whisk together the milk and all-purpose flour until smooth. Gradually stir this mixture into the soup to thicken it evenly. Cover the pot again and simmer for another 15 minutes, stirring occasionally to prevent lumps and ensure an even consistency.
- Finish soup: Remove the soup from heat and stir in the sour cream, chopped fresh parsley, lemon juice, salt, and black pepper. Taste and adjust seasoning as desired for balance between tanginess and savory flavors. Serve the soup hot for the best experience.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Use fresh parsley for a brighter flavor; dried parsley can be used but reduce quantity to one tablespoon.
- If you prefer a thicker soup, increase the flour to 4 tablespoons and adjust milk accordingly.
- To enhance umami, add a splash of white wine along with the broth if desired.
- Ensure low heat during simmering to prevent sour cream from curdling.
