Description
Creamy Hungarian Mushroom Soup brings hearty woodland flavors from traditional European kitchens to your dining table. Rich paprika-infused broth and earthy mushrooms create a comforting meal you’ll savor with each delightful spoonful.
Ingredients
Scale
Main Ingredients:
- 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
- 2 cups diced onions
- 2 cups vegetable broth
- 1 cup whole milk
Spices and Seasonings:
- 1 tablespoon Hungarian sweet paprika
- 2 teaspoons dried dill weed
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pinch of cayenne pepper
Additional Ingredients:
- 4 tablespoons unsalted butter
- 1/2 cup sour cream
- 2 tablespoons cornstarch
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons lemon juice
- 1/4 cup chopped parsley
Garnish:
- Sautéed sliced mushrooms
- Fresh chopped parsley
- Dollop of sour cream
Optional Serving:
- Popovers
- Sliced dutch oven bread
Instructions
- Heat butter in a large Dutch oven over medium temperature, sautéing onions until they become translucent and soft, approximately 3-4 minutes.
- Add mushrooms to the pot and cook for 5 minutes, allowing them to release their moisture and develop rich flavors.
- Incorporate dill, paprika, soy sauce, and vegetable broth into the mixture, reducing heat to medium-low and simmering gently under a covered lid for 15 minutes.
- Whisk cornstarch and milk in a separate bowl until completely smooth, then carefully blend this mixture into the soup, ensuring even distribution.
- Replace the lid and continue simmering on low heat for an additional 10 minutes, stirring periodically to prevent sticking and promote even heating.
- Gently fold in sour cream, lemon juice, parsley, salt, pepper, and a hint of cayenne, warming the soup without allowing it to reach a boiling point.
- Remove from heat and let the flavors meld for 2-3 minutes before serving in warm bowls.
- Enhance presentation by topping with extra sautéed mushrooms, a generous dollop of sour cream, and a sprinkle of fresh parsley.
- Complement the soup with crusty bread for a complete and satisfying meal.
Notes
- Choose sturdy, flavorful mushrooms like cremini or wild mushrooms for a more robust taste profile.
- Allow mushrooms to release moisture naturally by not overcrowding the pan during sautéing, ensuring deep caramelization and intense flavor.
- Temper sour cream by slowly adding a small amount of hot soup liquid before stirring into the entire pot, preventing potential curdling.
- Adjust cayenne pepper quantity based on personal heat tolerance, starting with a small pinch and gradually increasing for desired spiciness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Hungarian
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg