Traditional Hungarian Mushroom Soup
Traditional Hungarian Mushroom Soup combines the earthy richness of mushrooms with the creamy tang of sour cream, enhanced by a unique blend of Hungarian spices for a comforting culinary experience.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp unsalted butter
1 cup chopped onions
1 lb assorted mushrooms, sliced
2 tsp dried dill weed
1 tbsp Hungarian paprika
1 tbsp soy sauce
2 cups chicken broth
1 cup whole milk
3 tbsp all-purpose flour
1/2 cup sour cream
1 tbsp lemon juice
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper to taste
Instructions
1. In a large pot, melt the butter over medium heat. Add onions and sauté until translucent.
2. Stir in the mushrooms and cook until they begin to brown and release their juices.
3. Add dill weed, paprika, and soy sauce, mixing well to coat the mushrooms.
4. Pour in the chicken broth and bring to a simmer.
5. In a separate bowl, whisk together milk and flour until smooth. Gradually add this mixture to the soup, stirring constantly to avoid lumps.
6. Simmer the soup for 15 minutes, stirring occasionally, until it thickens.
7. Lower the heat and stir in the sour cream and lemon juice. Do not boil once the sour cream is added.
8. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling to prevent curdling.
Scan for cooking tips & leave a review!
itsonly.recipes/view/traditional-hungarian-mushroom-soup
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
