Hungarian Mushroom Soup

Comforting Hungarian Mushroom Soup with Dill and Paprika


2 tablespoons unsalted butter
1 large onion, chopped
1 pound fresh mushrooms, sliced
2 teaspoons dried dill
1 tablespoon smoked paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons lemon juice
1/2 cup sour cream
Freshly ground black pepper, to taste


Melt butter in a large pot over medium heat.
Add the onions and mushrooms, and cook until the mushrooms release their juices, about 10 minutes.
Stir in dill, paprika, soy sauce, and chicken broth.
Reduce heat to low and let simmer for 15 minutes.
In a separate bowl, whisk together milk and flour. Stir this mixture into the soup.
Cover and simmer for another 15 minutes, stirring occasionally.
Finally, stir in salt, lemon juice, sour cream, and pepper. Let the soup heat for a few more minutes, but do not let it boil.
Serve hot, garnished with a sprinkle of dill or a dollop of sour cream if desired.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 200 kcal | Servings: 4 servings

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