Description
Dive into the comforting embrace of our Hungarian Mushroom Soup! This recipe offers a rich blend of earthy mushrooms and Hungarian paprika, topped with a creamy swirl of sour cream. Perfect for those chilly evenings or when you simply crave a bowl of hearty, heartwarming soup.
Ingredients
Scale
- 2 tablespoonsunsalted butter
- 1large onion, chopped
- 2cloves garlic, minced
- 500gfresh mushrooms, thinly sliced (button and cremini recommended)
- 2 teaspoonsdried dill weed
- 1 tablespoonHungarian paprika
- 1 tablespoonsoy sauce
- 2 cupsvegetable broth
- 1 cupmilk
- 3 tablespoonsall-purpose flour
- 1/2 cupsour cream
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Melt butter in alarge potover medium heat. Add onions and cook until translucent. Add garlic and cook for one more minute.
- Increase heat to medium-high, add mushrooms, and cook until they are soft and have released their juices.
- Stir in dill, paprika, and soy sauce, then add vegetable broth. Bring to a boil, then simmer for 15 minutes.
- Whisktogether milk and flour until smooth; gradually stir into the soup. Continue to simmer until the soup thickens, about 5-10 minutes.
- Remove from heat, stir in sour cream, and season with salt and pepper. Serve garnished with fresh parsley.
Notes
For a vegan version, substitute butter with olive oil, milk with a plant-based alternative, and sour cream with a vegan substitute. Adding cooked chicken can turn this into a hearty meal.
Nutrition
- Calories: 250
- Sugar: 5
- Fat: 15
- Carbohydrates: 20
- Protein: 6