Creamy Hungarian Mushroom Soup
Ingredients:
2 tablespoons butter
1 large onion, finely chopped
2 cloves garlic, minced
1 pound mushrooms, sliced (use a mix of button, cremini, or wild mushrooms)
2 tablespoons all-purpose flour
1 tablespoon sweet paprika (Hungarian paprika if available)
1 teaspoon dried dill
3 cups vegetable or chicken broth
1 cup whole milk
1/2 cup sour cream
1 tablespoon soy sauce
1 tablespoon lemon juice
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions:
Sauté the onions and garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
Cook the mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Make the roux: Sprinkle the flour, paprika, and dried dill over the mushrooms. Stir well to coat the mushrooms and cook for 2 minutes, allowing the flour to cook slightly.
Add the broth: Gradually pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld and the soup to thicken.
Make it creamy: Lower the heat and stir in the milk, soy sauce, and lemon juice. Let the soup warm through, but do not let it boil.
Finish with sour cream: Remove the soup from the heat and stir in the sour cream until fully incorporated. Taste and adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with a side of crusty bread.
Notes:
For a richer flavor, you can substitute the milk with half-and-half or heavy cream.
If you prefer a thicker soup, add an extra tablespoon of flour when making the roux.
This soup pairs beautifully with a slice of rye bread or a simple green salad.
Preparation time: 10 minutes | Cooking time: 25 minutes | Total time: 35 minutes | Kcal: Approximately 220 per serving | Servings: 4 servings