Hungarian Mushroom Soup
Hungarian mushroom soup is a creamy, flavorful soup that typically features mushrooms, onions, and paprika as its key ingredients.
Ingredients
1/4 cup butter
1 onion, chopped
1 pound fresh mushrooms, sliced
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon dried dill weed
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth
1 cup milk
1 tablespoon soy sauce
1 teaspoon lemon juice
1/2 cup sour cream
Chopped fresh parsley, for garnish (optional)
Instructions
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the sliced mushrooms to the pot and cook until they release their juices, about 5-7 minutes.
Sprinkle the flour, paprika, dill, salt, and pepper over the mushrooms and stir to coat them evenly. Cook for an additional 2 minutes to remove the raw taste of the flour.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes.
Stir in the milk, soy sauce, and lemon juice. Allow the soup to heat through without boiling.
Remove the pot from the heat and stir in the sour cream until it’s well blended.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
This delicious soup can be served as a starter or as a main course with some crusty bread on the side. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good soup page.
Hungarian Mushroom Soup
