Description
Creamy Hungarian Mushroom Soup is a comforting dish that warms both the body and soul. Bursting with rich flavors from paprika, dill, and velvety sour cream, this soup is perfect for chilly evenings or gatherings. Its versatility allows it to shine as a hearty main course or a delightful appetizer. With just 35 minutes of preparation, you can indulge in a bowl of this creamy goodness paired with crusty bread or fresh herbs.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 ½ pounds mixed mushrooms (sliced)
- 2 cups yellow onions (diced)
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 teaspoons sweet mild paprika
- 1 tablespoon fresh dill (or 2 teaspoons dried)
- 3 cups low-sodium chicken or vegetable broth
- 1 ½ cups whole milk
- ¾ cup sour cream
- Fresh parsley (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté mushrooms and onions until onions are translucent and mushrooms shrink (about 15 minutes). Set aside.
- In the same pot, melt butter over medium heat. Whisk in flour, paprika, dill, salt, and pepper; cook for about 1 minute.
- Gradually add broth while whisking to dissolve the mixture. Stir in soy sauce and reserved mushroom mixture; simmer for about 5 minutes.
- Whisk in milk and sour cream, then bring back to a simmer before adding vinegar. Off the heat, stir in parsley and season to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg