Description
This Hungarian Mushroom Soup is a creamy and flavorful dish that is perfect for a cozy night in. Made with earthy mushrooms, fragrant dill, and sweet Hungarian paprika, this vegetarian soup is sure to warm you up from the inside out.
Ingredients
Main Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 pound cremini or white mushrooms, sliced
Seasonings:
- 2 teaspoons dried dill
- 1 tablespoon sweet Hungarian paprika
- 1 tablespoon soy sauce
Liquid and Dairy:
- 2 cups vegetable broth
- 1 cup whole milk
- 1/2 cup sour cream
Thickening and Flavorings:
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Garnish:
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Onion and Mushrooms: In a large pot, heat the butter and olive oil. Add the onion and cook until softened. Add mushrooms and sauté until tender.
- Season and Simmer: Stir in dill, paprika, and soy sauce. Add vegetable broth, bring to a simmer, and cook uncovered.
- Thicken the Soup: Whisk together milk and flour, add to the soup, and cook until slightly thickened.
- Finish and Serve: Stir in sour cream, lemon juice, salt, and pepper. Heat gently and serve hot, garnished with parsley.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version.
- For a heartier soup, stir in cooked rice or egg noodles before serving.
