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TO-DIE-FOR Hungarian Mushroom Soup

To-Die-For Hungarian Mushroom Soup That Comforts Your Soul

This To-Die-For Hungarian Mushroom Soup captivates with creamy richness and warmth from Hungarian paprika, making it perfect for any comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Hungarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Butter Substitute with plant-based butter for a vegan option.
  • 1 cup Chopped Onions Yellow or white onions work perfectly.
  • 12 ounces Fresh Mushrooms A mix of button, cremini, and wild mushrooms.
  • 1 tablespoon Dried Dill Weed Fresh dill can be substituted.
  • 2 tablespoons Hungarian Paprika Sweet or smoked paprika can be chosen.
  • 2 tablespoons Soy Sauce/Liquid Aminos Tamari can be used as a gluten-free alternative.
  • 4 cups Chicken or Vegetable Broth Feel free to use homemade or store-bought.
  • 1 cup Milk Substitute with almond milk or coconut milk for dairy-free.
  • 1/4 cup All-Purpose Flour Opt for almond or coconut flour for gluten-free.
  • 1 teaspoon Ground Black Pepper Adjust to taste.
  • 1 tablespoon Fresh Lemon Juice Using fresh juice is preferred.
  • 1/2 cup Sour Cream/Greek Yogurt For a vegan option, choose a plant-based yogurt.
  • 1/4 cup Chopped Fresh Parsley For garnish.

Equipment

  • Large pot

Method
 

Preparation Steps
  1. In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 cup of chopped onions and sauté for about 5 minutes, until the onions become translucent and aromatic.
  2. Next, incorporate 12 ounces of sliced fresh mushrooms into the pot. Continue to sauté for another 5 minutes, stirring frequently, until the mushrooms are lightly browned.
  3. Now, add 1 tablespoon of dried dill weed, 2 tablespoons of Hungarian paprika, and 2 tablespoons of soy sauce. Pour in 4 cups of chicken or vegetable broth, lower the heat, and cover. Let it simmer for 15 minutes.
  4. In a separate bowl, whisk together 1 cup of milk and 1/4 cup of all-purpose flour until smooth. Gradually pour this mixture into the soup, stirring well. Let the soup simmer uncovered for an additional 15 minutes.
  5. Stir in freshly ground black pepper to taste and 1 tablespoon of fresh lemon juice. Gently fold in 1/2 cup of sour cream or plant-based yogurt and heat for about 5 minutes.
  6. To serve, garnish each bowl with a dollop of sour cream and a sprinkle of chopped fresh parsley.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 700mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

Ensure you do not boil the soup after adding dairy to preserve its creamy texture. Store in an airtight container for up to 3-4 days in the fridge.

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