Description
This Hungarian Mushroom Soup is a creamy, comforting dish featuring tender sautéed mushrooms simmered in a flavorful broth enhanced with paprika, dill, and a touch of lemon juice. Finished with sour cream and fresh parsley, it delivers a perfect balance of earthy and tangy flavors, ideal for a cozy meal.
Ingredients
Scale
Main Ingredients
- 4 tablespoons unsalted butter
- 2 cups onions, finely chopped
- 1 1/2 pounds fresh mushrooms, sliced
- 1 tablespoon dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- Ground black pepper to taste
- 2 teaspoons lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 cup sour cream
Instructions
- Sauté Onions: In a large pot, melt the butter over medium heat. Add the onions and sauté until they become soft and translucent, approximately 5 minutes.
- Cook Mushrooms and Spices: Stir in the mushrooms, dill, paprika, and soy sauce. Allow the mixture to cook for about 10 minutes, stirring occasionally, until the mushrooms have released their moisture and are tender.
- Add Broth and Milk: Pour in the chicken broth and milk, and gently bring the mixture to a simmer.
- Prepare Flour Slurry: In a small bowl, whisk together the flour and a bit of the soup liquid to create a slurry. Stir the slurry back into the soup to thicken it.
- Simmer Soup: Let the soup simmer for about 10 more minutes, stirring occasionally to ensure that the mixture is smooth and the flour is fully incorporated.
- Season Soup: Add salt and black pepper to taste. Stir in the lemon juice and fresh parsley.
- Add Sour Cream: Finally, reduce the heat to low, and stir in the sour cream, mixing thoroughly to ensure it’s well integrated and the soup is creamy and smooth.
- Serve: Serve hot, garnished with additional parsley if desired.
Notes
- Use fresh mushrooms for the best flavor and texture.
- Soy sauce adds umami depth; can be substituted with tamari for gluten-free option.
- Be sure to temper the sour cream by stirring it in slowly over low heat to prevent curdling.
- Adjust seasoning according to taste before serving.
- This soup can be served as a starter or a light main course accompanied by crusty bread.
