Hungarian Creamy Mushroom Soup
This Hungarian mushroom soup is creamy, earthy and so richly warming with sweet Hungarian paprika, sour cream and lots of mushrooms! You only need a few simple ingredients to create this luxurious soup with fresh dill and parsley. It will become one of your favourite winter soup!
Servings: 4
Calories: 263kcal
Equipment
Ingredients
- 4 tbsp unsalted butter
- 1 medium onion
- 1 lb cremini mushrooms, sliced
- 2-3 oz shitake mushrooms (optional)
- 1 tbsp Hungarian sweet paprika
- 3 tbsp flour
- 3 cups vegetable broth
- 1 cup milk, 2% or whole milk
- 2 sprigs fresh thyme
- 1/2 cup sour cream
- 1 tsp lemon juice
- salt and pepper to taste
- 2 tbsp fresh dill, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- In a Dutch oven or large soup pot, over medium heat, melt butter. Once butter is melted, add onions, sauté for about 4 minutes, until they are translucent. Add mushrooms and continue cooking, stirring occasionally, until mushrooms are soft and browned, about 8 minutes.
- Reduce heat, stir in sweet paprika and cook for about a minute, then add flour, continue stirring, cook for about 1 minute.
- Stir in broth, milk and thyme. Simmer for about 15 minutes or until it thickened.
- Reduce the heat and add sour cream into a bowl along with 3-4 ladles of the soup. Stirring well to combine, then slowly add it to the soup. Stirring the soup with a whisk to avoid any curdling. Add lemon juice, salt and pepper to taste, fresh dill and parsley and simmer for 2 minutes.
- Adjust the seasonings if necessary. Serve with a dollop of sour cream, fresh parsley and dill. Serve immediately. Enjoy!
Nutrition
Calories: 263kcal | Carbohydrates: 20g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 638mg | Potassium: 786mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2120IU | Vitamin C: 9mg | Calcium: 143mg | Iron: 2mg