Hungarian Mushroom Soup
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(15)
Ingredients
4 servings
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 1 pound mushrooms, sliced
- 1 teaspoon salt
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- Fresh parsley, chopped, for garnish
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Preparation
Step 1
Melt butter in a large pot over medium heat.
Step 2
Add onions and cook until translucent.
Step 3
Stir in mushrooms, salt, dill, paprika, and soy sauce.
Step 4
Cook until mushrooms have released their liquid and are tender.
Step 5
Pour in chicken broth and bring to a simmer.
Step 6
In a small bowl, whisk together milk and flour until smooth.
Step 7
Gradually add milk mixture to the pot, stirring constantly.
Step 8
Simmer until the soup thickens.
Step 9
Reduce heat to low and stir in sour cream and lemon juice.
Step 10
Heat until warmed through without boiling.
Step 11
Garnish with fresh parsley and serve hot.
Step 12
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Chef's notes
For a vegetarian version, use vegetable broth instead of chicken broth.
Adjust the amount of paprika based on your spice preference.
