Description
A creamy and comforting Hungarian mushroom soup made with tender mushrooms, sweet paprika, dill, and sour cream. This cozy soup has deep earthy flavor, a rich texture, and a warm, elegant finish that makes it perfect for chilly days or easy homemade dinners.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 450 g fresh cremini mushrooms, sliced
- 2 teaspoons sweet Hungarian paprika
- 1 teaspoon dried dill weed
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup whole milk
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1/2 cup sour cream
- 1 tablespoon fresh parsley, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil and butter in a large soup pot over medium heat until the butter is melted.
- Add the finely chopped onion and cook for about 4 minutes, stirring occasionally, until softened.
- Add the sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their liquid and begin to brown.
- Stir in the sweet Hungarian paprika, dill weed, and thyme. Cook for 1 minute to bloom the spices.
- Sprinkle the flour over the mushroom mixture and stir well to coat evenly. Cook for 2 minutes, stirring constantly.
- Slowly pour in the vegetable broth while stirring to prevent lumps. Bring the soup to a gentle simmer.
- Add the milk and soy sauce, then stir well. Simmer for about 10 minutes until the soup thickens slightly.
- Reduce the heat to low and stir in the lemon juice and sour cream until smooth and creamy.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve hot.
Notes
- Use sweet Hungarian paprika for the most authentic flavor and color.
- To prevent curdling, reduce the heat before stirring in the sour cream.
- A mix of mushrooms such as cremini, white button, and shiitake adds extra depth.
- For a lighter version, use Greek yogurt instead of sour cream and low-fat milk.
- This soup tastes even better the next day after the flavors have blended.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 230 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg
