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Hungarian Mushroom Soup
Recipe

14 INGREDIENTS • 7 STEPS • 45MINS

Hungarian Mushroom Soup

Hungarian Mushroom Soup is a nice take on regular mushroom soup, set apart by the addition of Hungarian Paprika and sour cream. The result is a comforting vegetarian soup that's warm, rich, creamy, and perfect for those winter months ahead.
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
Hungarian Mushroom Soup is a nice take on regular mushroom soup, set apart by the addition of Hungarian Paprika and sour cream. The result is a comforting vegetarian soup that's warm, rich, creamy, and perfect for those winter months ahead.
45MINS
Total Time
$1.05
Cost Per Serving
Ingredients
Servings
6
us / metric
Unsalted Butter
4 Tbsp
Unsalted Butter, divided
Onion
1
Small Onion, finely chopped
Mushroom
4 1/2 cups
Mushrooms, sliced
I used Cremini and White
Chicken Broth
2 cups
Chicken Broth, divided
Milk
1 cup
Sour Cream
1/2 cup
Lemon
1
Lemon, juiced
2 tsp of juice needed
Salt
as needed
Salt
up to 1 tsp
Fresh Parsley
as needed
Chopped Fresh Parsley
for garnish
or Fresh Dill
Nutrition Per Serving
VIEW ALL
Calories
181
Fat
12.1 g
Protein
5.5 g
Carbs
13.5 g
Add to plan
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Hungarian Mushroom Soup
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
Cooking InstructionsHide images
step 1
Heat Unsalted Butter (2 Tbsp) in a medium pot. Add Onion (1) and sauté for 3-4 minutes until softened.
step 2
Add 1/3 of the Mushrooms (1 1/3 cups), Chicken Broth (1 cup), Low-Sodium Soy Sauce (1 Tbsp), Hungarian Paprika (1 Tbsp), and Dried Dill Weed (1 tsp). Cover and simmer on low for 15-20 until everything is soft.
step 3
Meanwhile, melt the remaining Unsalted Butter (2 Tbsp) in a large skillet until foamy. Add the remaining Mushrooms (3 cups) and sauté over medium-high heat to brown. Reserve about a 1/2 cup for garnish if desired.
step 4
Using a blender or handheld emersion blender, purée the cooked onion and mushrooms until smooth.
step 5
Return the mixture to the pot and stir in the remaining Chicken Broth (1 cup).
step 6
Whisk together the Milk (1 cup) and All-Purpose Flour (3 Tbsp) and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, Salt (as needed), and Ground Black Pepper (as needed). Cook covered for 15 minutes, stirring occasionally.
step 7
Stir in Sour Cream (1/2 cup), 2 tsp of Lemon (1), and additional salt to taste. Serve garnished with reserved mushrooms and Fresh Parsley (as needed) if desired.
step 7 Stir in Sour Cream (1/2 cup), 2 tsp of Lemon (1), and additional salt to taste. Serve garnished with reserved mushrooms and Fresh Parsley (as needed) if desired.
Tags
view more tags
Appetizers
Comfort Food
Shellfish-Free
Mushrooms
Fall
Soup
Winter
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