Description
Hungarian Mushroom Soup is a creamy, comforting dish featuring sautéed baby bella mushrooms, aromatic herbs, and a touch of paprika for authentic flavor. This smooth and hearty soup is finished with sour cream and fresh lemon juice for a tangy richness, perfect for a cozy meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 1.5 pounds baby bella mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 3 cups chicken broth or vegetable broth
- 1 cup milk
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the base: Melt the butter in a large pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until it becomes soft and translucent.
- Cook the mushrooms: Add the sliced baby bella mushrooms to the pot. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
- Add flour and seasoning: Sprinkle the all-purpose flour over the mushrooms, stirring well to coat them evenly. Cook for 1 to 2 minutes to eliminate the raw flour taste. Then stir in the paprika to infuse the dish with Hungarian flavor.
- Incorporate broth: Gradually pour in the chicken or vegetable broth while stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for 10 minutes, allowing the soup to thicken slightly.
- Finish with dairy and herbs: Reduce the heat to low. Stir in the milk, sour cream, fresh lemon juice, Worcestershire sauce, chopped parsley, dried dill, dried thyme, salt, and black pepper. Cook for 5 minutes, stirring occasionally, making sure the soup does not boil to prevent curdling.
- Adjust seasoning and serve: Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if desired. Serve hot with an optional dollop of sour cream, extra fresh parsley, and crusty bread on the side for a complete meal.
Notes
- To keep the soup vegetarian, use vegetable broth instead of chicken broth.
- Ensure the soup does not boil after adding milk and sour cream to prevent curdling.
- For a richer flavor, substitute half the milk with cream but reduce sour cream slightly.
- Fresh mushrooms can be replaced with cremini or white button mushrooms if preferred.
- Serve with crusty bread or a light salad to make a full meal.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
