Description
Indulge in the warmth and richness of Hungarian Mushroom Soup, a delightful vegetarian dish that brings comfort to any meal. Bursting with earthy flavors from fresh mushrooms and aromatic herbs, this creamy soup is enhanced by the unique taste of Hungarian sweet paprika and a hint of lemon zest. Perfect for cozy dinners or gatherings, it can be served as an appetizer or as a satisfying main course. With its smooth texture and heartwarming flavors, this soup will surely impress your family and friends while providing nourishment on chilly evenings.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 cups diced onions
- 1 pound fresh button mushrooms (sliced; reserve and sauté 1 cup for garnish)
- 2 teaspoons dried dill weed
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon low-sodium soy sauce
- 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
- Salt and pepper to taste
Instructions
- In a Dutch oven, melt butter over medium heat. Add onions and sauté for about 3 to 4 minutes until softened.
- Stir in sliced mushrooms, cooking for about 5 minutes until they release moisture and start browning.
- Mix in dill weed, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low, cover, and gently simmer for about 15 minutes.
- In a small bowl, whisk cornstarch with milk until smooth. Stir into the soup and simmer for an additional 10 minutes.
- Add sour cream, lemon juice, parsley, salt, pepper, and cayenne pepper if desired. Heat through without boiling.
- Serve hot, garnished with sautéed mushrooms and parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg