Description
Indulge in the comforting warmth of Hungarian Mushroom Soup, a rich and creamy dish that brings together an exquisite blend of flavors. With the delightful notes of Hungarian sweet paprika and fresh dill, this vegetarian soup is perfect for chilly evenings or family gatherings. It’s quick to prepare, making it a fantastic choice for weeknight meals. This hearty soup not only warms the soul but is also packed with nutrients from mushrooms and herbs, ensuring you can enjoy a delicious yet wholesome meal without compromise.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 cups diced onions
- 1 pound fresh button mushrooms (sliced; reserve 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
- Fresh chopped parsley
Instructions
- Melt butter over medium heat in a Dutch oven. Add diced onions and sauté until softened.
- Stir in sliced mushrooms and cook until they release moisture.
- Add dill weed, paprika, soy sauce, and vegetable broth; simmer covered for 15 minutes.
- Whisk cornstarch with milk until smooth, then stir into the soup and simmer for another 10 minutes.
- Incorporate sour cream, lemon juice, parsley, salt, pepper, and cayenne; heat gently without boiling.
- Serve hot, garnished with sautéed mushrooms and parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg