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.
Total Time
45min
0.0
0 Ratings
Author: Compelled to Cook
Servings:
6
Ingredients
•
4
Tbsp
Unsalted Butter
, divided
•
1
Small
Onion
, finely chopped
•
4 1/2
cups
Mushrooms
, sliced
•
2
cups
Chicken Broth
, divided
•
1
Tbsp
Low-Sodium Soy Sauce
•
1
Tbsp
Hungarian Paprika
•
1
tsp
Dried Dill Weed
•
1
cup
Milk
•
3
Tbsp
All-Purpose Flour
•
1/2
cup
Sour Cream
•
1
Lemon
, juiced
•
1/2
tsp
Salt
•
1/4
tsp
Ground Black Pepper
•
as needed
Chopped
Fresh Parsley
or Fresh Dill
Cooking Instructions
1.
Heat Unsalted Butter (2 Tbsp) in a medium pot. Add Onion (1) and sauté for 3-4 minutes until softened.
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.
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.
4.
Using a blender or handheld emersion blender, purée the cooked onion and mushrooms until smooth.
5.
Return the mixture to the pot and stir in the remaining Chicken Broth (1 cup).
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 (1/2 tsp), and Ground Black Pepper (1/4 tsp). Cook covered for 15 minutes, stirring occasionally.
7.
Stir in Sour Cream (1/2 cup), 2 tsp of Lemon Juice (1), and additional salt to taste. Serve garnished with reserved mushrooms and Fresh Parsley (as needed) if desired.
Nutrition Per Serving
CALORIES
181
FAT
12.1 g
PROTEIN
5.5 g
CARBS
13.5 g
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