This Hungarian Mushroom Soup is a great choice for a cozy, warm dinner. It’s equally delicious warmed up the next day for a delicious lunch!
I love mushrooms. Like, seriously love them. It wasn’t always that way, but now…man, I can’t get enough of them. Sauteed, roasted, and don’t even get me started on having them in risotto (that recipe’s coming up soon!). But I’ve never made a mushroom soup before. Not sure why I never did.
Anyhow, when I saw this recipe and saw that is was HUNGARIAN Mushroom Soup, the wheels started turning. I knew there must be paprika in it. A couple of years ago, I was fortunate enough to visit Hungary briefly. While there I snagged some authentic Hungarian paprika. Only problem is, I haven’t used it since because I just don’t have that many recipes in my repertoire that use it.
Thankfully, this recipe is the perfect opportunity to make good use of that amazing spice. One bite was all it took to decide that this one is definitely being served again, especially during the chilly months of winter. Serve it with Puff Pastry Breadsticks for a delicious dinner.
I used your basic white button mushrooms from the grocery store. However, if you want to get fancy you may use a mix of wild mushrooms, such as chantarelles. When at all possible, I choose homemade chicken stock for soups. But you can use a good quality chicken or vegetable stock or broth from the store.
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Hungarian Mushroom Soup
- Yield: 6 servings 1x
Description
This Hungarian Mushroom Soup is a great choice for a cozy, warm dinner. It’s equally delicious warmed up the next day for a delicious lunch!
Ingredients
- 4 Tbsp. butter
- 1 large onion, diced
- 1 pound mushrooms sliced into large bite-size pieces
- 3 Tbsp. all-purpose flour
- 1 Tbsp. paprika
- 3 cups chicken stock
- 3 Tbsp. soy sauce
- 1 cup milk
- ½ cup sour cream
- 1 Tbsp. lemon juice
- 2 tsp. dried dill weed
- 1 heaping Tbsp. dried parsley
- Salt and pepper to taste
Instructions
- In a large saucepan over medium heat, melt the butter. Add the onions and mushrooms. Cook until the mushrooms have released their liquids and those liquids have evaporated. This should take about 10-15 minutes.
- Mix the flour and paprika into the mushroom mixture, stirring well. Cook for 2-3 minutes.
- Next add the stock, soy sauce, and milk. Bring this to a gentle boil, reduce heat, and simmer about 10 minutes.
- Remove the saucepan from the heat. Mix in the sour cream, lemon juice, dill, and parsley. Add salt and pepper to taste.
