Hungarian Mushroom Soup
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Unrated
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Course
Soup
Hungarian Mushroom Soup
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 tsp olive oil
- 2 cups yellow onion diced
- 8 oz button mushrooms sliced
- 8 oz cremini mushrooms sliced
- 1 tsp dill dried
- 1 tbsp paprika
- 1 tbsp soy sauce
- 2 cups vegetable broth or chicken broth, divided
- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 2 tsp lemon juice fresh
- ½ cup sour cream
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onions then cook for 2 minutes, stirring often.
- Add the mushrooms, dill, paprika, soy sauce, and 1/2 cup of stock, stir until well combined then cover with a lid and simmer for 15 minutes.
- Remove the mushroom mixture and liquid from the Dutch oven to a bowl, and set aside.
- Heat the butter in the Dutch oven, add the flour once the butter has melted then whisk until creamy for a few minutes.
- Slowly add the milk while whisking until well combined. Cook, stirring frequently, for 5-7 minutes, or until thick.
- Add the mushroom mixture and juices along with the remaining stock to the flour mixture; stir until well combined. Cover with a lid and simmer for 10-15 minutes.
- Just before serving, add the lemon juice, and sour cream, and season with sea salt and freshly cracked pepper, to taste. Serve garnished with parsley, if desired. Enjoy!
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