Hungarian Mushroom Soup
This Hungarian Mushroom Soup is rich, creamy, and deeply flavorful, with earthy mushrooms and warm paprika in every bite. It’s the perfect cozy meal for a chilly day.
Ingredients
- 4 tablespoons unsalted butter
- 2 cups diced onion
- 1 pound fresh mushrooms sliced
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon low-sodium soy sauce
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 1 cup milk
- 1/2 cup sour cream
- 2 teaspoons lemon juice
- 1/4 cup parsley chopped
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Melt butter over medium heat in a 5 quart dutch oven or heavy bottomed pot. Add onions and sauté for 3 to 4 minutes until softened and translucent. Add in the mushrooms and cook 5 minutes.
- Stir in the paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for 15 minutes.
- In a small bowl, whisk together the corn starch and milk until completely blended; stir mixture into the soup until incorporated. Place the cover back on the pot and gently simmer, stirring occasionally, for another 10 or so minutes.
- Stir in the sour cream, lemon juice, parsley, salt, and pepper.
- Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil.)
- Serve in bowls and garnish with a dollop of sour cream and additional parsley. Enjoy with some crusty bread on the side.
