Hungarian Mushroom Soup
A hearty and comforting soup that combines earthy mushrooms with aromatic Hungarian spices, perfect for chilly days.
Ingredients
Main Ingredients
- 4 tablespoons unsalted butter
- 2 cups diced onions
- 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
- 2 teaspoons dried dill weed
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon low-sodium soy sauce
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 1 cup whole milk
- ½ cup sour cream
- 2 teaspoons lemon juice
- ¼ cup chopped parsley
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch cayenne pepper
Instructions
Preparation
- Melt the butter in a pot over medium heat.
- Add the onions and sauté until they are softened.
- Incorporate the sliced mushrooms and cook for 5 minutes.
- Stir in the dill, paprika, soy sauce, and vegetable broth.
- Let it simmer for 15 minutes.
- Whisk together the cornstarch and milk, then stir this mixture into the soup.
- Simmer for an additional 10-15 minutes, allowing the soup to thicken.
- Add the sour cream, lemon juice, parsley, salt, pepper, and cayenne.
- Warm through without boiling the soup.
Serving
- Serve with sautéed mushroom garnishes and optional crusty bread.
Notes
For a richer flavor, use a mix of mushroom types. Adjust thickness by adding more or less cornstarch. Lemon juice is essential for balancing the creaminess. Feel free to add garlic for an extra layer of flavor. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to three months.