Hungarian Mushroom Soup
User Reviews
5
Hungarian Mushroom Soup
Description
This soup begins by cooking onions in butter until softened, then adding sliced fresh mushrooms until golden but not crispy. Flour is sprinkled in to create a roux that thickens the soup. A mixture of chicken or vegetable broth, soy sauce, paprika, and dill is added, then simmered to develop flavor and achieve the desired thickness. Milk is incorporated later with continued gentle simmering. Sour cream, fresh parsley, and lemon juice introduced at the end add richness and freshness.
The final texture is creamy yet brothy, with tender mushrooms and a slightly thickened body. The paprika and dill contribute characteristic Hungarian flavors, creating a comforting and aromatic soup. Ground black pepper can be added to taste.
Serve this soup hot as a starter or light main dish accompanied by crusty bread. Adjusting sour cream volume can enhance creaminess or tang based on preference.
For a richer soup, choose a thicker cream in place of milk, and increasing sour cream slightly will add tang and body.
Ingredients
- 4 Tablespoons butter
- 2 cups onion chopped
- 1 pound mushrooms sliced, fresh
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (or vegetable broth)
- 1 tablespoon soy sauce
- 2 teaspoons paprika
- 2 teaspoons dill weed (dried)
- 1 cup milk whole
- ¼ cup sour cream
- 2 Tablespoons parsley diced, fresh
- 2 teaspoons lemon juice
- ground black pepper to taste
Instructions
- Melt the butter in a large pot or dutch oven over medium heat. Add in the onions cook and stir until softened, about 5 minutes. Add mushrooms in and sauté for 5 more minutes until the mushrooms are nice and golden brown, but not crispy. Sprinkle the flour over the mushroom mixture and stir well to coat.
- Stir in the chicken or vegetable broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes until it thickens.
- Add milk, cover and simmer on low heat for 5 more minutes, stirring occasionally.
- Add in the sour cream, parsley, and lemon juice, stir gently over low heat until warmed through, about 3 to 5 minutes. Add salt and pepper to taste.
- Garnish with fresh chopped parsley and serve immediately.
Notes
- For a creamier soup, use a thicker cream instead of milk.
- Adjust sour cream amount to increase tanginess if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 544mg | 23% |
| Potassium | 443mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 8mg | 9% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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