Hungarian Mushroom Soup is a flavorful and comforting dish that features earthy mushrooms, onions, and a rich paprika-infused broth. Here’s a recipe to make Hungarian Mushroom Soup at home:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (such as cremini or button), sliced
- 2 tablespoons all-purpose flour
- 1 tablespoon paprika
- 4 cups vegetable or chicken broth
- 1 cup sour cream
- 1 tablespoon soy sauce
- 1 teaspoon dried dill
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
- Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
- Sprinkle the flour and paprika over the mushrooms and stir well to coat them evenly. Cook for an additional 2 minutes to cook off the raw flour taste.
- Slowly pour in the vegetable or chicken broth while stirring continuously to prevent lumps from forming. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
- Reduce the heat to low. Stir in the sour cream, soy sauce, and dried dill. Season with salt and black pepper to taste. Simmer for another 5 minutes.
- Remove the soup from the heat and let it cool slightly. If desired, use an immersion blender to blend a portion of the soup to create a creamier texture while leaving some chunks of mushrooms intact. Alternatively, you can transfer a portion of the soup to a blender, puree it, and then return it to the pot.
- Return the pot to the heat and warm the soup over low heat until heated through.
- Ladle the Hungarian Mushroom Soup into bowls and garnish with chopped fresh parsley.
- Serve the soup hot and enjoy!