Hungarian Mushroom Soup

 

What is so special about this Hungarian mushroom soup? Authentic Hungarian paprika, chunks of mushrooms, a creamy texture, and an abundance of fresh dills are all present. It can be made light by using only sweet Hungarian paprika, or it can be made hotter by adding additional hot Hungarian paprika. Whatever route you go, I'm confident you'll adore this Hungarian soup.

Lusciously creamy, this Hungarian Mushroom Soup makes for a simple weeknight supper—and since it’s vegetarian, it’s especially perfect for meatless Mondays. Round it out into a more substantial meal with some crusty bread, or our herby rolls. A gorgeous, cold cucumber salad makes for the perfect refreshing contrast to the soups’ richness.
If you make this Hungarian mushroom soup, we’d love to hear about it! 

Ingredients:

• 4 tablespoons unsalted butter
• 1 yellow onion chopped
• 2 lbs. cremini or white button mushrooms sliced
• 2 tablespoons chopped fresh dill or 2 teaspoons dried dill 
• 1 tablespoon Hungarian sweet paprika
• 3 tablespoons flour
• 3 cups vegetable broth or chicken broth
• 1 tablespoon low sodium soy sauce
• 1 cup whole milk (room temperature)
• ½ cup sour cream plus more for garnish
• 2 teaspoons lemon juice
• Kosher salt and freshly ground black pepper to taste
• Chopped fresh Italian parsley (garnish)

Instructions:

1. Melt the butter in a Dutch Oven or soup pot over medium high heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are browned.
2. Reduce the heat to low.  Add the dill and paprika cooking for 1 minute while stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes while stirring.
3. Slowly stir in the vegetable broth and soy sauce. Simmer gently for about 15 minutes or until thickened.
4. Remove from the heat and whisk in the milk, sour cream, and lemon juice. Season with kosher salt and fresh ground black pepper to taste. Serve promptly garnished with chopped fresh parsley and a dollop of sour cream.