Hungarian Mushroom Soup
A cozy and comforting soup packed with earthy mushrooms, aromatic spices, and creamy textures.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
- 4 tablespoons Butter unsalted
- 1 large Onion yellow, diced
- 1.25 pounds Cremini Mushrooms sliced
- 3 cups Vegetable Stock
- 2 tablespoons Soy Sauce
- 1 cup Whole Milk
- 3 tablespoons All-Purpose Flour or gluten-free 1:1 flour
- 1 tablespoon Paprika preferably Hungarian
- 1 tablespoon Dill chopped fresh or 2 teaspoons dried
- 1 teaspoon Thyme fresh
- 0.5 cup Sour Cream
- 2 teaspoons Lemon Juice
- 2 teaspoons Parsley fresh chopped
Instructions
- Step 1: Melt the unsalted butter in a large pot over medium heat. Add the diced yellow onion and sauté for about 5 minutes until translucent and soft.
- Step 2: Add the sliced cremini mushrooms and sauté for another 7-10 minutes until golden brown.
- Step 3: Pour in the vegetable stock and soy sauce. Stir in the paprika, dill, and thyme. Bring to a simmer and cook for about 5 minutes.
- Step 4: In a small bowl, whisk together the whole milk and flour until smooth. Gradually add this mixture into the pot, stirring constantly. Simmer for about 5 minutes until thickened.
- Step 5: Remove from heat and stir in the sour cream and lemon juice. Adjust seasoning if needed.
- Step 6: Ladle the soup into bowls and sprinkle fresh chopped parsley on top. Serve warm.
Notes
For a bit of heat, add red pepper flakes or hot sauce. This soup can be made ahead of time and tastes even better the next day.