This Hungarian mushroom soup has lots of flavor and is fairly quick to make. It’s primarily a mushroom soup but derives a lot of its flavor from other ingredients. We add hot paprika and garlic to give it a little more power, but these are optional.
Hungarian Mushroom Soup
Yield: 6 servings
Calories: 192kcal
Materials
- 4 tbsp unsalted butter
- 2 cups chopped onion
- 1 pound button mushrooms (sliced) save some for garnish
- 2 cups chicken broth low-sodium
- 1 tbsp low-sodium soy sauce
- 1½ tsp hot paprika
- 1 tsp dried dill
- 1 cup milk
- 3 tbsp flour
- ½ cup sour cream
- ¼ cup chopped parsley
- 2 tsp lemon juice
- 1 tsp salt
- ¼ tsp black pepper
- 3 cloves garlic pressed
- Croutons for garnish
Instructions
- Melt butter in large pot over medium heat. Add onion and cook for 5 minutes. Add mushrooms, chopped garlic and cook 5 minutes more.
- Stir in broth, paprika, soy sauce and dill. Reduce heat to low and simmer, covered, for 15 minutes.
- Whisk together milk and flour in a small bowl. Stir into soup. Simmer, covered, stirring occasionally, 15 minutes more.
- Stir in sour cream, parsley, lemon juice, salt and pepper. Simmer, covered, until heated through, 3 to 5 minutes.
- Garnish with parsley, sauteed mushrooms (if using) and croutons.
