Heartwarming Hungarian Mushroom Soup
Experience the rich flavors of Hungary with this warm and comforting mushroom soup. A blend of baby bella mushrooms, fragrant dill, and smoky paprika creates a savory broth that is beautifully balanced by creamy sour cream and a splash of lemon. Perfect as a cozy starter or main dish, this soup is sure to warm your soul on chilly days.
ingredients
- 1 tablespoon olive oil
- 1 large sweet yellow onion, diced into ½-inch pieces
- 32 ounces baby bella mushrooms, sliced thin
- 1 teaspoon dill weed
- 2 teaspoons smoked paprika
- 1 tablespoon soy sauce
- 2 cups chicken or vegetable stock, divided
- 2 tablespoons butter
- 3 tablespoons cornstarch
- 1 cup milk
- 2 teaspoons fresh lemon juice
- ½ cup sour cream
- ½ teaspoon kosher salt, adjust to taste
- ¼ teaspoon freshly cracked pepper, adjust to taste
steps
- 1.
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
- 2.
Add the sliced mushrooms and continue cooking until browned and tender, approximately 8 minutes.
- 3.
Stir in dill weed, smoked paprika, and soy sauce, mixing well to coat the mushrooms.
- 4.
Pour in 1 cup of chicken or vegetable stock, allowing the mixture to simmer for 5 minutes.
- 5.
In a bowl, whisk together the remaining stock, butter, cornstarch, and milk until smooth. Gradually stir this mixture into the pot.
- 6.
Bring the soup to a gentle simmer, stirring frequently, until it thickens, about 5-7 minutes.
- 7.
Add lemon juice, sour cream, salt, and pepper, stirring until everything is well combined. Adjust seasoning to taste.
- 8.
Serve hot, garnished with additional dill or a dollop of sour cream if desired.
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