Description
This Hungarian Mushroom Soup is a creamy, comforting dish featuring sautéed mushrooms infused with Hungarian paprika and dill, finished with sour cream and fresh parsley. Perfect for a cozy meal, it combines rich flavors and a velvety texture that highlights Eastern European culinary traditions.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 1 large onion, chopped
- 1 pound cremini or button mushrooms, sliced
Spices and Flavorings
- 2 teaspoons Hungarian paprika
- 1 teaspoon dried dill
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
Liquids and Thickeners
- 2 cups vegetable or chicken broth
- 1 cup whole milk or half-and-half
- 2 tablespoons all-purpose flour
- ½ cup sour cream
Instructions
- Sauté Onions: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, which should take about 5 minutes, creating a flavorful base.
- Cook Mushrooms: Add the sliced mushrooms to the pot and continue cooking for 8-10 minutes until the mushrooms release their natural juices, softening and enhancing the soup’s depth.
- Add Spices: Stir in the Hungarian paprika, dried dill, and soy sauce. Cook for an additional minute to allow the spices to bloom and distribute their flavors.
- Simmer Soup Base: Pour in the vegetable or chicken broth, bring the mixture to a simmer, then cover the pot and let it cook gently for 10 minutes for flavors to meld.
- Thicken Soup: In a small bowl, whisk the flour into the milk until smooth to create a slurry. Gradually add this to the soup while stirring. Simmer for another 5 minutes, stirring occasionally to thicken the soup slightly.
- Finish Soup: Reduce heat to low and stir in the sour cream and lemon juice. Season with salt and pepper to taste, giving the soup a creamy texture with a subtle tang.
- Serve: Remove the soup from heat, garnish with fresh chopped parsley, and serve warm, ideally with crusty bread to soak up the delicious broth.
Notes
- Use cremini mushrooms for a deeper flavor compared to button mushrooms.
- For a dairy-free version, substitute the milk and sour cream with coconut milk and coconut yogurt, respectively.
- Avoid boiling after adding sour cream to prevent curdling.
- Adding lemon juice brightens the flavors and balances the richness.
- Pair the soup with crusty bread or a light salad for a complete meal.
