hungarian mushroom soup
A stunningly rich and satisfying soup. And it’s also incredibly delicious as a creamy sauce over egg noodles. Try it both ways! Either way, it’s a winner.
prep time
10 Min
cook time
35 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons butter
- 1 large onion, diced
- 1 clove garlic, minced
- 12 ounces mushrooms (cremini or white button mushrooms, chopped)
- 2 tablespoons paprika
- 4 teaspoons fresh dill, chopped or 2 teaspoons dried dill
- 1 teaspoon salt
- - black pepper to taste
- 3 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 2 cups beef broth
- 1/2 cup sour cream
- - parsley, chopped, for garnish
- - extra sour cream, for garnish
How To Make hungarian mushroom soup
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Step 1Melt 2 tablespoons of butter in small pan. Saute the onions until translucent and just barely beginning to brown. Add the garlic and saute for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms release their juices. Add the paprika, dill, salt and pepper. Set aside.
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Step 2In a Dutch oven, melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the mixture is a rich, caramelized brown. Add the milk and broth still whisking until the mixture is smooth. Add the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally. Stir in the sour cream, simmer for another 2 minutes. Serve immediately with chopped parsley. Add a dollop of sour cream to each bowl if desired
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Step 3Taste for seasoning and correct if needed. Served with crusty bread.
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