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TO-DIE-FOR Hungarian Mushroom Soup

To-Die-For Hungarian Mushroom Soup That Warms Your Soul

This To-Die-For Hungarian Mushroom Soup combines creamy textures and rich flavors, making it a perfect choice for cozy gatherings or family dinners.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Appetizer
Cuisine: Hungarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Provides richness and aids in sautéing.
  • 1 cup Onions Adds sweetness and depth of flavor when sautéed.
  • 1 pound Fresh Mushrooms (mixed varieties) Mix white button, cremini, and shiitake mushrooms for added taste.
  • 2 cups Vegetable Broth The base for the soup, providing essential moisture and flavor.
For the Seasoning
  • 2 teaspoons Dried Dill Weed Adds a distinctive herbal note; substitute with fresh dill if available.
  • 1 tablespoon Hungarian Paprika Gives the soup its characteristic flavor and color.
  • 1 tablespoon Soy Sauce Enhances umami flavor; can substitute with coconut aminos for a gluten-free option.
  • Fresh Ground Pepper Adds heat and flavor; adjust to taste.
For the Creaminess
  • 1 cup Milk or Plant-based Milk Adds creaminess; can substitute with almond or oat milk.
  • 3 tablespoons All-Purpose Flour Thickens the soup; replace with gluten-free flour for a gluten-free version.
  • 1/2 cup Sour Cream or Greek Yogurt Contributes creaminess; use dairy-free yogurt for a vegan option.
For Finishing Touches
  • 2 teaspoons Lemon Juice Brightens and balances the rich flavors; use fresh lemon for the best flavor.
  • 2 tablespoons Fresh Parsley (chopped) For garnish and fresh flavor.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, melt 2 tablespoons of butter until foamy. Add 1 chopped onion and sauté for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant.
  2. Next, add 1 pound of sliced mixed mushrooms into the pot, stirring them together with the sautéed onions. Cook for another 5 minutes until the mushrooms have released their moisture and softened.
  3. Stir in 2 teaspoons of dried dill weed, 1 tablespoon of Hungarian paprika, and 1 tablespoon of soy sauce. Pour in 2 cups of vegetable broth and mix well. Cover the pot, reduce the heat to low, and let it simmer for 15 minutes.
  4. In a separate bowl, whisk together 1 cup of milk with 3 tablespoons of all-purpose flour until smooth. Gradually stir this mixture into the simmering soup. Cover the pot again and let it simmer for another 15 minutes.
  5. After simmering, stir in freshly ground black pepper to taste, along with 2 teaspoons of lemon juice and 1/2 cup of sour cream or Greek yogurt. Heat the soup over low heat for about 5 minutes without boiling.
  6. Ladle your soup into bowls and sprinkle with 2 tablespoons of chopped fresh parsley for a pop of color and freshness.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 25gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 750mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 6mgCalcium: 150mgIron: 2mg

Notes

For best results, use fresh ingredients and avoid boiling after adding cream.

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