Description
Hungarian Mushroom Soup is a comforting, creamy soup featuring sautéed mushrooms, onions, and a distinctive blend of paprika and dill. This vegetarian soup is thickened with a milk and flour mixture and enriched with sour cream and fresh lemon juice, creating a rich, tangy flavor perfect for cozy fall meals.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 pound cremini or white mushrooms, sliced
Seasonings and Broth
- 2 teaspoons dried dill weed
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon soy sauce
- 2 cups vegetable or chicken broth
Thickening and Finishing
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- Salt and pepper, to taste
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Onions: In a large pot, heat the butter and olive oil over medium heat. Add the finely chopped onions and sauté for 5–6 minutes until they are soft and translucent, creating a flavorful base for the soup.
- Cook Mushrooms: Add the sliced mushrooms to the pot. Cook for 8–10 minutes, stirring occasionally, until they release their juices and reduce in volume, allowing the mushrooms to develop deep flavor and texture.
- Add Spices: Stir in the dried dill, Hungarian sweet paprika, and soy sauce. Cook this mixture for 1 minute to bloom the spices and enhance their aroma and taste.
- Simmer with Broth: Pour in the vegetable or chicken broth and bring the soup to a simmer. Cover the pot and cook for 10–15 minutes to deepen the flavors and meld the ingredients together.
- Prepare Thickening Mixture: In a small bowl, whisk the all-purpose flour into the whole milk until smooth to avoid lumps. Slowly pour this mixture into the simmering soup, stirring constantly to incorporate.
- Thicken Soup: Simmer the soup uncovered for another 5–7 minutes, stirring occasionally, until the soup thickens slightly and achieves a creamy consistency.
- Add Sour Cream and Lemon: Lower the heat and stir in the sour cream and fresh lemon juice. Avoid boiling the soup once the sour cream is added to prevent curdling and to maintain a smooth texture.
- Season and Garnish: Season the soup with salt and pepper to taste. Garnish with chopped fresh parsley and serve warm, ideally accompanied by crusty bread for a complete meal.
Notes
- For a richer soup, substitute part of the milk with half-and-half or heavy cream.
- You can blend a portion of the soup for a creamier texture or leave it chunky for a rustic feel.
- Using cremini mushrooms enhances the flavor, but white mushrooms work well too.
- Adjust seasoning to preference, especially salt, since soy sauce adds salty notes.
- The sour cream and lemon juice added at the end brighten and deepen the flavor, use fresh lemon juice for best results.
