Zesty Hungarian Mushroom Soup is a delightful twist on a classic comfort dish. With a perfect balance of creamy, tangy, and umami flavors, this soup is perfect for chilly days or when you need a cozy meal that warms you from the inside out.
Butter provides a rich base and helps sauté the onions to a perfect translucency. Onion adds depth and sweetness to the soup. Mushrooms are the star of the show, bringing an earthy, meaty texture. Garlic infuses the soup with a subtle pungency that complements the mushrooms. Paprika gives the soup its distinctive flavor and a hint of warmth. Dried dill adds a hint of freshness and complexity. Flour thickens the soup, giving it a hearty consistency. Chicken broth forms the base of the soup, adding flavor and richness. Milk provides creaminess without being too heavy. Soy sauce adds a touch of umami, enhancing the overall flavor. Lemon juice brightens the dish, cutting through the richness. Sour cream adds tanginess and smoothness. Salt and pepper, of course, bring everything together.
Serve this soup hot, garnished with fresh dill for a burst of color and extra flavor. A side of crusty bread or a simple green salad pairs wonderfully, balancing the richness of the soup. For an extra zesty touch, add a lemon wedge on the side.
Start by melting the butter in a large pot over medium heat. Once it’s melted and slightly foamy, add the onion and sauté it until it becomes translucent. This usually takes about five minutes, and you’ll know it’s ready when it turns soft and slightly golden.
Next, toss in the mushrooms and garlic. Cook these together, stirring occasionally, until the mushrooms are nicely browned and tender. This should take another five to seven minutes. The mushrooms will release their juices, which adds flavor to your soup.
Once the mushrooms are ready, sprinkle in the paprika and dried dill. Stir everything to combine and let the spices bloom. This step is crucial for releasing their flavors into the dish.
Now, add the flour. Stir constantly for about two minutes to cook off the raw flour taste. This will create a roux-like base that will help thicken your soup later on.
Gradually pour in the chicken broth, whisking continuously to prevent any lumps from forming. Once everything is smooth, add the milk and soy sauce, and bring the mixture to a gentle simmer. Let it cook for about 15 minutes, allowing the flavors to meld together beautifully.
Finally, stir in the lemon juice and sour cream. These will add a creamy tanginess to the soup. Taste and adjust the seasoning with salt and pepper to your liking.
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