Hungarian Mushroom Soup – Page 2

Instructions

Melt the butter in a large saucepan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
Mix in the flour and paprika and let it cook for 2-3 minutes.
Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.

Ingredients Needed

This vegetarian soup is made with several seasonings and a vegetable broth and dairy base.
(Scroll below to the printable recipe card for details and measurements.)

Mushrooms – Choose fresh mushrooms that are not too soft. (See note below.)
Chopped onions – For aromatics and flavor.
Unsalted butter – Used to sauté the vegetables.
Herbs & seasonings – Dried dill weed, Hungarian sweet paprika, chopped parsley, salt & pepper, and a pinch of cayenne give this mushroom soup layers of flavor.
Soy sauce – Gives a hint of unexpected umami flavor. I recommend using low sodium.
Vegetable broth – This is the base of the soup, which gives it a rich flavor and keeps the dish meatless.
Sour cream – Helps make this soup extra creamy with a slight tangy taste.
Milk – Adds to the luscious texture.
Lemon juice – Adds a little zing and brightness to the soup.
Cornstarch – Thickens the broth to a creamy consistency.
Garnishes – Sautéed mushrooms, fresh parsley, and a dollop of sour cream are wonderful added to the soup just before serving.

Nutrition

Vitamin A: 1430IU | Vitamin C: 7.4mg | Calcium: 85mg | Iron: 1.2mg

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Instructions

Ingredients Needed

Nutrition

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