Hungarian Mushroom Soup
"Flavorful quick prep soup!"Serves 6 | Prep Time 15 minutes | Cook Time 35 minutes
Why I Love This Recipe
Rich, elegant soup that is simple to make. Thank you Karen M!
- Some reduce the parsley by half, and prefer that.
- Use Hungarian Paprika (I like Smoked Paprika)
- Use a mushroom medley
- Don't add salt if you use salted butter
- Add heavy cream and reduce milk
- Add potatoes
- Double the recipe if you want leftovers
- Used to win soup competitions!
Ingredients You'll Need
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
¼ cup chopped fresh parsley
½ cup sour cream
Melt butter in a stock pot, dutch oven or large soup pot, add onions and saute for about 5 minutes. Add in mushrooms and saute another 5 minutes.
Add dill, paprika, soy sauce and broth and lower heat to simmer for 15 minutes.
In a small bowl, whisk the milk and flour, then stir into soup until mixed well. Cover and simmer f approx. 15 minutes, stirring occasionally.
Stir in salt, pepper, lemon juice, parsley and sour cream. Simmer a few more minutes until heated through, serve immediately.
Pairs Well With
Red wine; garlic or other crunchy bread; side salad