Description
Warm comfort flows through this Hungarian Mushroom Soup, blending earthy woodland flavors with creamy Hungarian culinary traditions. Sour cream and dill create a rich, velvety landscape that invites you to savor each spoonful of hearty, aromatic goodness.
Ingredients
Scale
Main Ingredients:
- 1 lb fresh mushrooms
- 2 tbsp butter
- 1 medium onion
- 2 cups vegetable or chicken broth
Dairy and Seasoning:
- 1 cup sour cream
- 1/2 cup milk
- 2 tbsp all-purpose flour
- 1 tsp dried dill
- 1 tsp paprika
- Salt to taste
- Black pepper to taste
Herbs and Extras:
- 2 tbsp fresh parsley
- 1 clove garlic
- 1 tbsp lemon juice
Instructions
- Clean and slice mushrooms into uniform, thin pieces to ensure even cooking and consistent texture throughout the soup.
- Melt butter in a large pot over medium heat, then sauté chopped onions and minced garlic until they become translucent and fragrant, approximately 3-4 minutes.
- Add sliced mushrooms to the pot and cook until they release their moisture and begin to brown, stirring occasionally, about 8-10 minutes.
- Sprinkle flour over the mushroom mixture, stirring continuously to prevent lumps and create a light roux, cooking for an additional 2 minutes.
- Pour vegetable or chicken broth into the pot, stirring to combine and prevent any flour clumps from forming.
- Season the soup with dried dill, paprika, salt, and black pepper, allowing the mixture to simmer and develop deep flavors for 15-20 minutes.
- Reduce heat to low and gradually whisk in milk and sour cream, ensuring a smooth and creamy consistency without curdling.
- Stir in fresh lemon juice to brighten the soup’s flavor profile and enhance the earthy mushroom notes.
- Taste and adjust seasonings as needed, ensuring a balanced and rich flavor.
- Garnish with chopped fresh parsley just before serving, adding a fresh and vibrant finish to the Hungarian-style mushroom soup.
Notes
- Slice mushrooms uniformly to guarantee consistent cooking and texture, preventing uneven softness in each spoonful.
- Sauté onions and garlic slowly to develop a rich, aromatic base that enhances the soup’s deep flavor profile.
- Toast flour carefully when creating the roux to eliminate raw flour taste and develop a golden, nutty undertone.
- Whisk dairy ingredients gently and gradually to prevent curdling, maintaining a silky smooth soup consistency.
- Experiment with different mushroom varieties like shiitake or cremini to add complexity and depth to the traditional recipe.
- Create a dairy-free version by substituting coconut milk and cashew cream for a lighter, plant-based alternative.
- Balance paprika’s intensity by adjusting quantity, allowing the spice to complement rather than overpower the mushroom’s earthy essence.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Hungarian
Nutrition
- Serving Size: 4
- Calories: 195
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg