Warm up your day with a bowl of comforting Hungarian Mushroom Soup! This rich and creamy soup is bursting with earthy flavors from fresh mushrooms, aromatic herbs, and a hint of paprika. It’s the perfect dish for chilly evenings or when you’re craving something hearty and satisfying. This recipe is not only delicious but also quick to prepare, making it ideal for a cozy family dinner or a special gathering. 🌟
The blend of sautéed onions and mushrooms with dill, paprika, and a touch of soy sauce creates a unique flavor profile that elevates this soup to a whole new level. Topped with sautéed mushrooms and a dollop of sour cream, each bowl is a warm hug in a mug. Pair it with some crusty bread or popovers for a complete meal that will leave everyone wanting more! 🍞
Let’s dive into the steps to create this delicious Hungarian Mushroom Soup that’s sure to impress! 🎉
🎄 Hungarian Mushroom Soup Recipe 🍄🥣
Servings: 6
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Ingredients
- 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
- ½ cup sour cream
- 2 teaspoons lemon juice
- ¼ cup chopped fresh parsley
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch of cayenne pepper
For Garnish:
- Sautéed sliced mushrooms
- Fresh chopped parsley
- Dollop of sour cream
Optional Serving Suggestion:
- Popovers or sliced Dutch oven bread
Instructions
- Sauté Onions and Mushrooms: In a 5-quart Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onions and sauté for 3–4 minutes until softened and translucent. Then, add the sliced mushrooms and cook for an additional 5 minutes until they release their moisture.
- Add Seasonings: Stir in the dried dill, Hungarian paprika, soy sauce, and vegetable broth. Reduce the heat to medium-low and gently simmer, covered, for 15 minutes.
- Thicken the Soup: In a small bowl, whisk together the cornstarch and whole milk until completely blended. Stir the mixture into the soup until incorporated. Replace the cover and gently simmer, stirring occasionally, for another 10 minutes.
- Finish the Soup: Stir in the sour cream, lemon juice, chopped parsley, salt, black pepper, and a pinch of cayenne. Cook for another 3 minutes over low heat until warmed through, but do not allow it to boil.
- Serve: Ladle the soup into bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread or popovers on the side.
🎅 Tips & Variations
- Mushroom Varieties: Feel free to mix different types of mushrooms like cremini or shiitake for a deeper flavor.
- Creaminess: For a richer soup, you can use half-and-half instead of whole milk.
- Vegan Option: Substitute the butter with olive oil, use plant-based milk, and replace sour cream with vegan alternatives.
This Hungarian Mushroom Soup is a delightful dish that brings warmth and comfort to any meal. Enjoy each flavorful spoonful! 🍲💛
Print
🍄 Hungarian Mushroom Soup: A Creamy and Flavorful Delight! 🥣✨
Warm up your day with a bowl of comforting Hungarian Mushroom Soup! This rich and creamy soup is bursting with earthy flavors from fresh mushrooms, aromatic herbs, and a hint of paprika. It’s the perfect dish for chilly evenings or when you’re craving something hearty and satisfying. This recipe is not only delicious but also quick to prepare, making it ideal for a cozy family dinner or a special gathering. 🌟
Ingredients
- 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
- ½ cup sour cream
- 2 teaspoons lemon juice
- ¼ cup chopped fresh parsley
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch of cayenne pepper
For Garnish:
- Sautéed sliced mushrooms
- Fresh chopped parsley
- Dollop of sour cream
Optional Serving Suggestion:
- Popovers or sliced Dutch oven bread
Instructions
- Sauté Onions and Mushrooms: In a 5-quart Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onions and sauté for 3–4 minutes until softened and translucent. Then, add the sliced mushrooms and cook for an additional 5 minutes until they release their moisture.
- Add Seasonings: Stir in the dried dill, Hungarian paprika, soy sauce, and vegetable broth. Reduce the heat to medium-low and gently simmer, covered, for 15 minutes.
- Thicken the Soup: In a small bowl, whisk together the cornstarch and whole milk until completely blended. Stir the mixture into the soup until incorporated. Replace the cover and gently simmer, stirring occasionally, for another 10 minutes.
- Finish the Soup: Stir in the sour cream, lemon juice, chopped parsley, salt, black pepper, and a pinch of cayenne. Cook for another 3 minutes over low heat until warmed through, but do not allow it to boil.
- Serve: Ladle the soup into bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread or popovers on the side.
Notes
- Mushroom Varieties: Feel free to mix different types of mushrooms like cremini or shiitake for a deeper flavor.
- Creaminess: For a richer soup, you can use half-and-half instead of whole milk.
- Vegan Option: Substitute the butter with olive oil, use plant-based milk, and replace sour cream with vegan alternatives.
This Hungarian Mushroom Soup is a delightful dish that brings warmth and comfort to any meal. Enjoy each flavorful spoonful! 🍲💛