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Delicious Hungarian Mushroom Soup for Comforting Winter Meals

Hungarian Mushroom Soup
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Bold & Creamy Hungarian Mushroom Soup for a Traditional Winter Meal

Ingredients

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  • 4 tablespoons unsalted butter
  • 2 cups chopped onions
  • 1 pound (450g) fresh mushrooms, sliced (white button or cremini)
  • 2 teaspoons dried dill
  • 1 tablespoon sweet Hungarian paprika
  • 1 tablespoon soy sauce
  • 2 cups (480ml) chicken or vegetable broth
  • 1 cup (240ml) whole milk
  • 3 tablespoons all-purpose flour
  • ½ cup (120ml) sour cream
  • 2 tablespoons lemon juice (fresh preferred)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)
  • Salt and pepper, to taste

Instructions

  1. In a large soup pot, melt butter over medium heat. Add onions and cook for 5–7 minutes until soft. Stir in mushrooms and cook about 10 minutes until browned and tender.
  2. Add dill, paprika, soy sauce, and broth. Stir well, cover, and simmer for 15 minutes to deepen the flavors.
  3. In a small bowl, whisk milk and flour until smooth. Gradually add to the soup while stirring constantly. Simmer uncovered for 10 minutes until slightly thickened.
  4. Reduce heat to low, then stir in sour cream and lemon juice. Simmer for another 5 minutes, but do not boil to prevent curdling.
  5. Adjust seasoning with salt and pepper. Garnish with parsley and serve hot with bread or over wild rice for a heartier meal.

Notes

    Nutrition

    Find it online: https://bakerslider.com/hungarian-mushroom-soup/

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