hungarian mushroom soup
A creamy Hungarian Mushroom Soup made with fresh mushrooms, aromatic dill, and sweet Hungarian paprika. This is one of our favorite mushroom soups and one every mushroom lover should try. The unique flavors in this soup blend together like a fine-tuned instrument.
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yield
6 serving(s)
prep time
10 Min
cook time
35 Min
method
Stove Top
Ingredients For hungarian mushroom soup
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4 tablespoons unsalted butter
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1 yellow onion chopped
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2 lbs. cremini or white button mushrooms sliced
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2 tablespoons chopped fresh dill or 2 teaspoons dried dill
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1 tablespoon hungarian sweet paprika
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3 tablespoons flour
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3 cups vegetable broth or chicken broth
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1 tablespoon low sodium soy sauce
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1 cup whole milk (room temperature)
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½ cup sour cream plus more for garnish
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2 teaspoons lemon juice
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kosher salt and freshly ground black pepper to taste
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chopped fresh italian parsley (garnish)
How To Make hungarian mushroom soup
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1Melt the butter in a Dutch Oven or soup pot over medium-high heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are browned.
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2Reduce the heat to low. Add the dill and paprika cooking for 1 minute while stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes while stirring.
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3Slowly stir in the vegetable broth and soy sauce. Simmer gently for about 15 minutes or until thickened.
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4Remove from the heat and whisk in the milk, sour cream, and lemon juice. Season with kosher salt and fresh ground black pepper to taste. Serve promptly garnished with chopped fresh parsley and a dollop of sour cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Hungarian Mushroom Soup:
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