Creamy Hungarian Mushroom Soup Recipe Is Incredibly Delicious & Nutritious by Jan Mostrom
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We are currently snowed in our ski cabin. This Hungarian mushroom soup recipe is going to be the perfect cozy dinner to warm our insides while enjoying the incredible view outside!
Hungarian mushroom soup has a creamy texture from adding sour cream, and this particular recipe adds a beautiful deeper dimension of taste with paprika, dill and lovely and surprising bit of lemon juice.
To make this creamy mushroom soup recipe you will need the following ingredients: fresh mushrooms (read about the health benefits of mushrooms), butter, onion, broth (chicken or vegetable), soy sauce (or gluten-free tamari), ground paprika, dried dill, milk, flour (all-purpose or gluten-free), sour cream, fresh parsley, lemons for juicing, salt and black pepper (check out the health benefits of black pepper).
Ladle this high-protein soup into bowls and enjoy for lunch or dinner. You can add your favorite soup side dishes like a salad or hot, crusty bread or dinner rolls. Enjoy and stay warm, friends!
Cuisine: Hungarian / European
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
- 4 tablespoons unsalted butter
- 2 cups onions, chopped
- 1 pound fresh mushrooms, sliced
- 2 cups chicken broth or vegetable broth
- 1 tablespoon soy sauce (or low-sodium soy sauce or gluten-free tamari)
- 1 tablespoon paprika
- 2 teaspoons dried dill
- 1 cup milk
- 3 tablespoons all-purpose flour or gluten-free flour
- 1/2 cup sour cream
- 1/4 cup fresh parsley, chopped
- 2 teaspoons lemon juice
- 1 teaspoon salt (or to taste)
- ground black pepper, to taste
Here's how to make it:
- Place a large stock pot or dutch oven on the stovetop on medium heat. Add the butter and let it melt.
- Add the onions and cook until they are soft and translucent, about 5 minutes.
- Add the sliced mushrooms and cook for another 5 minutes.
- Pour in the broth, soy sauce, paprika and dill. Cover and simmer on low for 15 minutes. (For a gluten-free soup, use tamari instead of soy sauce.)
- In a small bowl add flour and milk and whisk together. (For a gluten-free soup, use gluten-free flour.)
- Stir the milk-flour mixture into the soup, cover and simmer for another 15 minutes. Stir occasionally.
- Remove lid and stir in sour cream, parsley, lemon juice and salt and pepper to taste.
- Heat and stir for 2 to 3 minutes.
- Serve. Store any leftover soup in an airtight container in the fridge and reheat in the microwave or in a saucepot on the stove.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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