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Servings:

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.

Total Time

45min

0.0

0 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

4 Tbsp

Unsalted Butter , divided

•

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

•

Lemon , juiced

•

1/2 tsp

Salt

•

1/4 tsp

Ground Black Pepper

•

as needed

Chopped Fresh Parsley

or Fresh Dill

Cooking Instructions

Heat Unsalted Butter (2 Tbsp) in a medium pot. Add Onion (1) and sauté for 3-4 minutes until softened.

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.

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.

Using a blender or handheld emersion blender, purée the cooked onion and mushrooms until smooth.

Return the mixture to the pot and stir in the remaining Chicken Broth (1 cup) .

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.

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