Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup is a rich, creamy dish that’s bursting with flavor, thanks to fresh mushrooms, onions, paprika, sour cream, and a touch of dill. This comforting soup is perfect for a chilly day and is often served with a sprinkle of fresh parsley on top. It’s easy to make and full of earthy, savory goodness.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 ½ lb (650 g) mushrooms, sliced
• 3-4 garlic cloves, crushed
• 2 tablespoons Hungarian paprika
• 1 tablespoon dried dill
• 1 tablespoon tamari soy sauce
• 2 cups (500 ml) vegetable stock
• 1 cup (250 ml) milk
• 2 tablespoons plain flour
• 1 tablespoon lemon juice
• ½ cup (100 ml) sour cream
• Salt and freshly ground black pepper to taste

Instructions:

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Sauté the Onion: Add the diced onion and sauté for about 5 minutes until it softens and turns translucent.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for 5-10 minutes, until they release their moisture and begin to brown.
4. Add Garlic and Spices: Stir in the crushed garlic, Hungarian paprika, dried dill, and tamari soy sauce. Cook for another 2 minutes, stirring occasionally to allow the spices to bloom.
5. Simmer with Stock: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 5 minutes.
6. Prepare the Milk and Flour Mixture: In a separate bowl, whisk together the milk and plain flour until smooth and lump-free.
7. Add the Milk Mixture: Slowly pour the milk and flour mixture into the simmering soup, stirring constantly to avoid lumps. Let the soup cook for another 5-10 minutes, or until it thickens slightly.
8. Add Lemon Juice: Remove the pot from the heat and stir in 1 tablespoon of lemon juice for a subtle zing.
9. Temper the Sour Cream: In a small bowl, combine the sour cream with a few spoonfuls of the hot soup to temper it. This prevents the sour cream from curdling when added to the soup. (This step can be skipped if the sour cream is at room temperature.)
10. Combine Sour Cream: Gradually stir the tempered sour cream mixture into the soup, mixing well until fully combined.
11. Season: Taste the soup and adjust with salt and freshly ground black pepper as needed.
12. Serve: Ladle the soup into bowls and garnish with additional dill or a dollop of sour cream, if desired.

Enjoy your creamy, comforting Hungarian Mushroom Soup, perfect for cozying up on a cold day!

Tips:

• For an even richer flavor, you can sauté the mushrooms in butter instead of olive oil.
• If you prefer a dairy-free version, substitute the milk with a plant-based alternative like almond milk and use a dairy-free sour cream alternative.
• Add a touch of smoked paprika for a more intense flavor.

This Hungarian Mushroom Soup is sure to be a crowd-pleaser with its velvety texture and bold flavors!