To-Die-For Rustic Hungarian Mushroom Soup
A delightful blend of flavors and textures that offers warmth and comfort in every bowl, showcasing fresh mushrooms and spices for a rich experience.
Ingredients
Main Ingredients
- 3 tablespoons butter For sautéing
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced A mix is best
- 2 teaspoons dried dill weed
- 1 tablespoon Hungarian paprika
- 1 tablespoon soy sauce or liquid aminos
- 2 cups chicken or vegetable broth
- 1 cup milk or plain almond milk
- 3 tablespoons all-purpose flour Can be replaced for gluten-free
- Ground black pepper to taste
- 2 teaspoons lemon juice Feel free to add more if you love lemon!
- 1/2 cup sour cream or Greek yogurt For creaminess
- 2 tablespoons chopped fresh parsley For garnish
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the chopped onions and sauté for 5 minutes until they become soft.
- Next, add the sliced mushrooms and sauté for an additional 5 minutes.
- Stir in the dried dill, Hungarian paprika, soy sauce (or liquid aminos), and the broth.
- Reduce the heat to low, cover, and let it simmer for 15 minutes.
- In a separate bowl, whisk together the milk and flour until smooth.
- Pour this mixture into the soup and stir well. Cover again and simmer for another 15 minutes, stirring occasionally.
- Finally, stir in the ground black pepper, lemon juice, and sour cream or Greek yogurt. Mix everything together and heat over low for about 5 minutes, being careful not to boil.
- Garnish with fresh parsley and serve with warm, crusty bread.
Notes
This soup is best served hot with crusty bread. Offers extra sour cream or yogurt on the side for a creamier touch. For added richness, consider using a mix of different mushrooms. Adjust the lemon juice to taste, and add cayenne pepper for a spicier kick. This recipe can be made vegetarian by using vegetable broth.