Description
This creamy Hungarian Mushroom Soup is a rich and comforting dish featuring caramelized onions, browned cremini mushrooms, and the warm, smoky flavor of Hungarian paprika. Enriched with sour cream, fresh herbs, and a hint of lemon, it’s the perfect cozy starter or weeknight meal during fall and winter.
Ingredients
Scale
Main Ingredients
- 4 tablespoons butter
- 1 medium onion (finely chopped)
- 1.5 pounds cremini mushrooms (sliced)
- 2 tablespoons flour
- 1 tablespoon Hungarian paprika
- 3 cups chicken broth
- 1 cup milk
- 1 tablespoon Tamari sauce
- ½ cup sour cream
- 1 tablespoon lemon juice
Herbs and Seasoning
- 3 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon fresh thyme (chopped)
- Salt (to taste)
- Pepper (to taste)
- Ground chili pepper (to taste)
Instructions
- Saute Onions: In a large pot over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 4 minutes.
- Cook Mushrooms: Add the sliced mushrooms and sauté for 8 minutes until they release moisture and turn golden brown, stirring occasionally.
- Add Flour and Paprika: Sprinkle the flour and Hungarian paprika over the mushrooms, stirring well to coat evenly. Cook for 2 minutes to remove the raw flour taste.
- Add Liquids: Gradually pour in the chicken broth while stirring to prevent lumps. Add the milk and Tamari sauce, then mix everything together. Bring to a gentle simmer.
- Simmer Soup: Let the soup simmer gently for 10 minutes, stirring occasionally to blend flavors.
- Finish Soup: Remove the pot from heat and stir in the sour cream, lemon juice, fresh parsley, dill, thyme, salt, pepper, and ground chili pepper. Mix well until smooth and combined.
- Rest and Serve: Let the soup rest for 2 minutes before serving. Garnish with extra fresh herbs if desired and enjoy with crusty bread or a light salad.
Notes
- Use cremini mushrooms for the best flavor or substitute with bella or portobello mushrooms.
- Adjust the amount of chili pepper to control the heat level according to your preference.
- For a vegetarian version, substitute chicken broth with vegetable broth and use a vegetarian Tamari or soy sauce.
- Sour cream adds creaminess; for a lighter option, use Greek yogurt but add it off heat to prevent curdling.
- The soup pairs perfectly with crusty bread or a fresh garden salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 265 kcal
- Sugar: 8 g
- Sodium: 1039 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 58 mg
