Name: Hungarian Mushroom Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Hungarian
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; 1/2 cup sour cream; 2 teaspoons lemon juice; 1/4 cup chopped parsley; 1 teaspoon salt; 1/4 teaspoon ground black pepper; pinch of cayenne pepper; Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream; Popover (or sliced dutch oven bread, for serving, optional)

Description

Rich and creamy, Hungarian Mushroom Soup is a comforting vegetarian delight that brings warmth and flavor to any meal. This soup combines fresh mushrooms, aromatic herbs, and a hint of tangy lemon for a deliciously satisfying experience. The unique blend of Hungarian sweet paprika and dill creates a robust flavor profile, making it perfect for cozy dinners or festive gatherings. Easy to prepare and versatile in serving options, this soup can be enjoyed as a starter or paired with crusty bread or popovers for a hearty main dish. Whether you’re entertaining guests or simply enjoying a quiet night in, this soup is sure to please everyone at the table.

Ingredients

Scale

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
1/2 cup sour cream
2 teaspoons lemon juice
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
pinch of cayenne pepper
Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
Popover (or sliced dutch oven bread, for serving, optional)

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Instructions

In a Dutch oven, melt butter over medium heat. Sauté onions for 3-4 minutes until softened, then add sliced mushrooms and cook for another 5 minutes.
Stir in dill weed, paprika, soy sauce, and vegetable broth. Cover and simmer on medium-low for 15 minutes.
In a bowl, whisk together cornstarch and whole milk; add to the soup and let it simmer for another 10 minutes.
Mix in sour cream, lemon juice, parsley, salt, pepper, and cayenne; heat on low for 3 more minutes without boiling.
Serve hot, garnished with sautéed mushrooms, sour cream dollop, and parsley.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Stovetop
Cuisine: Hungarian

Nutrition

Serving Size: 1 serving
Calories: 235
Sugar: 5g
Sodium: 570mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg