Description
Hungarian Mushroom Soup rich and creamy and packs just the right amount of spice from the Hungarian paprika. And everything cooks in one pot so cleanup is a snap.
Ingredients
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4 tablespoons unsalted butter
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2 cups chopped onion (1 large onion)
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1 Ib. fresh mushrooms, sliced (6 cups)
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2 cups low-sodium chicken broth
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1 tablespoon Hungarian sweet paprika or 1 1/2 tsp. Hungarian hot paprika
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1 tablespoon coconut aminos or soy sauce
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1 tsp. dried dill
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1 cup milk
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3 tablespoons flour
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1/2 cup sour cream
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1/4 cup chopped fresh parsley
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2 tsp. lemon juice
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Fresh dill (optional)
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salt and pepper
Instructions
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Melt butter in a heavy pot over medium heat. Add onion and cook until softened, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes.
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Stir in broth, paprika, soy sauce (or coconut aminos), and dried dill. Reduce heat to low. Simmer, covered, about 15 minutes.
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Whisk together milk and flour in a small bowl. Stir into soup. Simmer, covered, stirring occasionally, about 15 minutes.
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Stir in sour cream, parsley, lemon juice, salt, and pepper. Simmer, covered, until heated through, 3 to 5 minutes.
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If you like, top with additional sautéed mushrooms, fresh dill, and additional pepper and serve
Notes
- You can use button mushrooms, baby bellas, shitake or a mix.
- Totally optional but you can use an immersion or traditional blender to adjust the soup’s chunkiness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: recipe
- Method: stovetop
- Cuisine: Hungarian