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Hungarian Mushroom Soup
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Hungarian Mushroom Soup

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4
Course: Soup

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

    Cup of Yum
  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onions then cook for 2 minutes, stirring often.
  2. 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.
  3. Remove the mushroom mixture and liquid from the Dutch oven to a bowl, and set aside.
  4. Heat the butter in the Dutch oven, add the flour once the butter has melted then whisk until creamy for a few minutes.
  5. Slowly add the milk while whisking until well combined. Cook, stirring frequently, for 5-7 minutes, or until thick.
  6. 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.
  7. 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!