Description
This Hungarian Mushroom Soup is a rich and creamy delight, featuring baby bella mushrooms simmered in a flavorful broth with traditional Hungarian paprika and fresh herbs. Perfect as a comforting appetizer or light main course, it combines sautéed onions, a creamy base of sour cream and milk, and a tangy touch of lemon juice and Worcestershire sauce for depth of flavor.
Ingredients
Scale
Main Ingredients
- 2 Tablespoons butter
- 1 medium yellow onion, chopped
- 1.5 pounds baby bella mushrooms, sliced
- 2 Tablespoons all-purpose flour
- 1 teaspoon paprika
- 3 cups chicken broth or vegetable broth
- 1 cup milk
- 1/2 cup sour cream
- 1 Tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 Tablespoons fresh parsley, chopped
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Melt Butter and Sauté Onions: Melt the butter in a large pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until the onions are softened and translucent.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 8 to 10 minutes, stirring occasionally until the mushrooms release their liquid and begin to brown.
- Add Flour and Paprika: Sprinkle the flour over the mushrooms and stir well to coat evenly. Cook for 1 to 2 minutes to remove raw flour taste. Stir in the paprika evenly throughout the mixture.
- Pour in Broth and Simmer: Gradually pour in the chicken or vegetable broth while stirring continuously to avoid lumps. Bring the soup to a simmer and cook uncovered for 10 minutes to thicken the stew slightly.
- Add Dairy and Seasonings: Reduce heat to low and stir in the milk, sour cream, lemon juice, Worcestershire sauce, fresh parsley, dried dill, dried thyme, salt, and black pepper. Cook gently for 5 minutes, stirring occasionally until heated through. Avoid boiling after adding milk and sour cream to prevent curdling.
- Final Taste and Adjust: Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or lemon juice according to preference.
- Serve: Serve the soup hot topped with a dollop of sour cream and extra fresh parsley. Accompany with crusty bread for a full experience. Enjoy your comforting Hungarian Mushroom Soup!
Notes
- Use vegetable broth to make the soup vegetarian.
- For a richer flavor, substitute half the milk with heavy cream but reduce sour cream slightly to balance richness.
- Fresh herbs can be substituted for dried at triple the quantity for brighter taste.
- To prevent curdling, do not boil the soup after adding milk and sour cream; heat gently instead.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For gluten-free option, substitute all-purpose flour with cornstarch or gluten-free flour.
