Hungarian Mushroom Soup is a delightful comfort dish, blending earthy mushrooms with a creamy, tangy base.
The combination of dill, paprika, and a hint of cayenne adds layers of flavor that make every spoonful irresistible.
Perfect for a cozy meal, this soup is sure to be a favorite for mushroom lovers and those seeking a hearty, flavorful dish.
Servings: 6
Equipment
- 5-quart Dutch oven or heavy-bottomed pot
- sharp knife
- Cutting board
- small bowl
- Whisk
- ladle
- serving bowls
Ingredients
- 4 tablespoons unsalted butter
- 2 cups onions diced
- 1 pound fresh button mushrooms sliced (reserve 1 cup for garnish, sauté if desired)
- 2 teaspoons dried dill weed
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon soy sauce low-sodium if preferred
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 1 cup whole milk
- 1/2 cup sour cream
- 2 teaspoons lemon juice
- 1/4 cup chopped parsley
- 1 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- pinch of cayenne pepper
- Chopped parsley sour cream, sautéed mushrooms, bread (optional)
Instructions
- In a 5-quart Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the onions and sauté for 3 to 4 minutes until they are softened and translucent.
- Add the mushrooms to the pot and cook for an additional 5 minutes.
- Stir in the dill, paprika, soy sauce, and vegetable broth. Lower the heat to medium-low and let the mixture gently simmer, covered, for 15 minutes.
- In a small bowl, whisk together the cornstarch and milk until fully blended. Pour this mixture into the soup and stir until well incorporated.
- Replace the cover on the pot and let the soup gently simmer for another 10 minutes, stirring occasionally.
- Add the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne to the pot. Stir to combine.
- Continue to cook the soup over low heat for about 3 minutes, ensuring it is warmed through but not boiling.
- Serve the soup in bowls, garnishing each with sautéed mushrooms, a dollop of sour cream, and additional parsley.
- Enjoy the soup with some crusty bread on the side.
Tried this recipe?Let us know how it was!
Tips & Tricks
- Choose fresh mushrooms: For the best flavor, use fresh mushrooms rather than canned or dried.
- Whisk the cornstarch and milk well: Ensure the cornstarch is fully dissolved to avoid lumps in the soup.
- Simmer gently: Avoid boiling the soup after adding the sour cream to prevent curdling.
- Add garnishes just before serving: Sautéed mushrooms, a dollop of sour cream, and fresh parsley add the perfect finishing touch.
