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Instructions
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Add the sliced mushrooms to the pot and cook for about 5-10 minutes, or until they release their moisture and begin to brown.
Stir in the crushed garlic, Hungarian paprika, dried dill, and tamari soy sauce. Cook for another 2 minutes, stirring occasionally.
Add the vegetable stock and bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
In a separate bowl, whisk together the milk and flour until smooth and free of lumps.
Slowly pour the milk-flour mixture into the simmering soup, stirring constantly. Cook for another 5-10 minutes, until the soup thickens slightly.
Remove the pot from the heat and stir in 1 tablespoon of lemon juice.
In a small bowl, stir the sour cream with a few spoonfuls of the hot soup to tone down the cream. This will prevent the mixture from curdling when added to the soup. You can skip this step if the sour cream is at room temperature.
Gradually stir the tempered sour cream mixture back into the soup, mixing well.
Season the soup to taste with salt and freshly ground black pepper.
Serve hot, garnished with additional dill or a dollop of sour cream if you like.Creamy Hungarian Mushroom Soup might just be the best mushroom soup you'll ever taste! It's bursting with flavor and the velvety texture makes it very hard to stop at just one bowl.
I'm a huge mushroom fan and love them in everything from this tasty Mushroom Bourguignon to soups, risottos or pasta dishes like this Creamy Mushroom Marsala Pasta.
However, this Creamy Hungarian Mushroom Soup is by far one of the best dishes I've ever cooked with mushrooms.
Rich and creamy, this delicious and hearty soup has a unique flavor profile that combines the earthy notes of fresh mushrooms with the tart notes of sour cream and paprika, a spice commonly used in Hungarian cuisine.
Believe me, it's very difficult not to go for seconds!
The soup is perfect as a warming appetizer or as a main dish when served with crusty bread. I made it with crimini (chestnut) mushrooms, but it's also great with a mix of whatever mushrooms you have on hand.
Ingredients
2 tablespoons (40g) unsalted butter
1 large onion, diced
1 1/4 cup button mushrooms
3-4 garlic cloves, crushed
2 tablespoons Hungarian paprika
1 tablespoon dried dill
1 tablespoon tamari soy sauce
2 cups (500ml) vegetable broth
1 cup (250ml) milk
2 tablespoons flour
1 tablespoon lemon juice
½ cup (100ml) sour cream
Salt and freshly ground black pepper to taste
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