Description
A rich and creamy Hungarian mushroom soup infused with paprika, herbs, and a tangy touch of sour cream for a comforting and flavorful dish.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 500 g fresh mushrooms, sliced
- 2 teaspoons sweet paprika
- 1 tablespoon soy sauce
- 2 cups vegetable broth
- 1 cup whole milk
- 1 tablespoon all-purpose flour
- 1/2 cup sour cream
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried thyme
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat butter and olive oil in a pot over medium heat, then sauté onion until soft.
- Add garlic and cook for 1 minute until fragrant.
- Add mushrooms and cook for 8–10 minutes until softened and slightly browned.
- Stir in paprika and coat mushrooms evenly.
- Add soy sauce and vegetable broth, then simmer for 10 minutes.
- Whisk milk and flour together, then slowly add to the soup while stirring.
- Simmer for 5 minutes until slightly thickened.
- Reduce heat and stir in sour cream, dill, and thyme.
- Add lemon juice and season with salt and pepper.
- Warm gently without boiling and serve hot.
Notes
- Avoid boiling after adding sour cream to prevent curdling.
- Use a mix of mushrooms for deeper flavor.
- Adjust paprika for more or less spice.
- Add a splash of broth if soup becomes too thick.
- Best served with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 40 mg
