Hungarian Mushroom Soup
Rich and creamy Hungarian mushroom soup with paprika, dill, and sour cream for ultimate comfort!
- Total Time: 1 hour
Ingredients
Units
Scale
- 12 ounces mushrooms, sliced
- 2 cups onions, chopped
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 2 teaspoons dill weed
- 1 tablespoon Hungarian paprika
- 1 tablespoon tamari soy sauce
- 1 teaspoon salt
- 2 cups stock (vegetable or chicken)
- 2 teaspoons fresh lemon juice
- 1/4 cup parsley, chopped
- Freshly ground black pepper, to taste
- 1/2 cup sour cream
Instructions
- In a skillet, sauté the onions in 2 tablespoons of stock with a light sprinkle of salt.
- After a few minutes, add the mushrooms, 1 teaspoon of dill, 1/2 cup stock or water, soy sauce, and paprika. Cover and simmer for 15 minutes.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for a few minutes.
- Gradually add the milk, whisking until smooth. Cook over low heat for about 10 minutes, stirring frequently, until the mixture thickens.
- Add the mushroom mixture and the remaining stock to the saucepan. Stir well, cover, and simmer for another 10–15 minutes.
- Just before serving, stir in the lemon juice, sour cream, salt, pepper, and, if desired, the remaining teaspoon of dill.
- Serve hot, garnished with fresh parsley.
- Prep Time: 20
- Cook Time: 40
0 Comments