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Hungarian Mushroom Soup

Hungarian Mushroom Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 1 lb cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 tbsp sweet Hungarian paprika
  • 4 cups vegetable broth
  • 1/2 cup sour cream, at room temperature
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh chopped dill, plus extra for garnish
  • Salt and black pepper

Method
 

  1. Melt the butter in a large pot over medium heat. Sauté the onion for 5 minutes, then add the mushrooms and a pinch of salt. Cook 8 to 10 minutes until the mushrooms brown.
  2. Reduce heat to medium-low. Add the garlic and cook 30 seconds. Sprinkle in the flour and paprika, stirring constantly for 1 minute.
  3. Whisk in 1 cup of broth to dissolve the paste, then add the remaining 3 cups broth and black pepper. Simmer, partially covered, for 15 to 20 minutes.
  4. Remove from heat. Temper the sour cream by whisking it with 1/2 cup of the hot soup, then stir the mixture back into the pot.
  5. Add the lemon juice and most of the dill. Ladle into bowls, garnish with extra dill, and serve immediately.

Notes

Soup can be made ahead and tastes even better the next day. If it thickens too much after chilling, add a splash of broth when reheating. Do not let it boil after adding the sour cream.