Hungarian Mushroom Soup (Printable Version)
Creamy Hungarian soup rich with mushrooms, paprika, dill, and fresh herbs, perfect for warming meals.
# Ingredients Required:
→ Dairy and fats
01 -
60 grams unsalted butter
02 -
120 milliliters whole milk
03 -
120 grams sour cream
→ Vegetables and herbs
04 -
300 grams onions, chopped
05 -
450 grams fresh mushrooms, sliced
06 -
15 grams fresh parsley, chopped
→ Spices and seasonings
07 -
2 teaspoons dried dill weed
08 -
1 tablespoon paprika
09 -
1 teaspoon salt
10 -
Ground black pepper, to taste
11 -
2 teaspoons lemon juice
→ Liquids and broth
12 -
480 milliliters chicken broth
13 -
1 tablespoon soy sauce
→ Thickening agent
14 -
24 grams all-purpose flour
# Guide to Cooking:
01 -
Melt the unsalted butter in a large pot over medium heat. Add chopped onions and cook until soft and translucent.
02 -
Stir in sliced mushrooms and cook until tender and their juices are released.
03 -
Incorporate dried dill weed, paprika, and soy sauce; mix thoroughly with mushrooms and onions.
04 -
Pour in chicken broth and bring to a gentle simmer. Cook for 15 minutes to meld flavors.
05 -
In a separate bowl, whisk whole milk and flour until smooth. Gradually add to the soup while stirring continuously to prevent lumps.
06 -
Continue cooking and stirring until the mixture thickens, approximately 10 minutes.
07 -
Season with salt, freshly ground black pepper, and lemon juice to taste. Stir in chopped parsley and remove from heat.
08 -
Blend sour cream into the soup just before serving to achieve a creamy consistency.
# Extra Suggestions:
01 -
To avoid curdling, temper the sour cream by stirring a small amount of hot soup into it before adding to the pot.