Hungarian mushroom soup

Hungarian Mushroom Soup Recipe

Ingredients:

• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 pound (450g) mushrooms, sliced (button or cremini work well)
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon dried dill weed
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 2 cups (475ml) vegetable or chicken broth
• 1 cup (240ml) whole milk or half-and-half
• 1/2 cup (120ml) sour cream
• 2 tablespoons all-purpose flour
• 2 teaspoons lemon juice (or to taste)
• Salt and pepper, to taste
• Fresh parsley or dill, for garnish

Instructions:

1. Sauté the Vegetables:
   • In a large pot, melt the butter over medium heat.
   • Add the chopped onion and sauté for about 5-7 minutes until softened.
   • Add the garlic and cook for another minute until fragrant.
2. Cook the Mushrooms:
   • Add the sliced mushrooms to the pot and cook for about 8-10 minutes, until they release their moisture and start to brown.
   • Stir in the paprika, dried dill, and soy sauce. Mix well so the spices are evenly distributed.
3. Make the Soup Base:
   • Sprinkle the flour over the mushrooms and stir to combine. Let it cook for 1-2 minutes to remove the raw flour taste.
   • Gradually pour in the vegetable or chicken broth, stirring continuously to avoid lumps.
   • Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to blend.
4. Add the Dairy:
   • Reduce the heat to low and stir in the milk or half-and-half.
   • In a small bowl, mix the sour cream with a few tablespoons of the hot soup to temper it, then add it to the pot.
   • Stir the soup until it’s smooth and creamy.
5. Finish with Lemon and Seasoning:
   • Add the lemon juice, and season the soup with salt and pepper to taste.
   • Let the soup simmer on low heat for another 5 minutes, but avoid boiling it, as that can cause the dairy to curdle.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley or dill.
   • Serve hot with crusty bread or rolls.

Tips:

• Mushrooms: Use a mix of mushrooms like cremini, shiitake, or even portobello for a deeper flavor.
• Paprika: Be sure to use sweet Hungarian paprika for authentic flavor. You can add a little smoked paprika for a twist.
• Thickening: If you prefer a thicker soup, you can increase the amount of flour or sour cream.
• Dairy-Free Version: Use a plant-based milk (like almond or oat) and dairy-free sour cream for a vegan version.

Serving Suggestions:

• Serve with a slice of fresh, crusty bread or alongside a simple salad for a complete meal.
• A sprinkle of extra paprika or a drizzle of sour cream on top adds a nice touch.

Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutritional Information (per serving, about 4 servings):

• Calories: ~250 kcal
• Protein: ~6g
• Fat: ~18g
• Carbohydrates: ~18g
• Fiber: ~3g
• Sugar: ~6g

This Hungarian Mushroom Soup is rich, creamy, and packed with flavor from the paprika and dill. It’s the perfect soup to warm you up and satisfy your taste buds!