Easy Hungarian Mushroom Soup
This delightful Hungarian Mushroom Soup is a perfect dish to warm your soul on a chilly winter day. Originally featured in a local newspaper in Portland, Oregon, it’s both comforting and versatile. Whether served with crusty bread or as a flavorful topping for rice, pasta, or meat, this recipe offers a savory, creamy taste of Eastern European cuisine that’s both easy to prepare and remarkably satisfying.
Ingredients:
- 6 tablespoons butter 🧈
- 1 1/2 cups finely chopped onions 🧅
- 4 tablespoons Hungarian paprika 🌶️
- 4 teaspoons dried dill 🌿
- 2 teaspoons ground black pepper 🧂
- 2/3 cup all-purpose flour 🌾
- 1 2/3 cups milk 🥛
- 2 2/3 cups water 💧
- 4 cups sliced fresh mushrooms 🍄
- 2 tablespoons soy sauce 🌱
- 2 tablespoons lemon juice 🍋
- 2 cups sour cream 🍶
- 1/2 cup chopped fresh parsley 🌿
Instructions:
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Melt Butter and Sauté Onions: In a large saucepan, melt 6 tablespoons of butter over medium heat. Add the finely chopped onions and sauté until they become translucent, which should take about 5 minutes. The onions should be soft but not browned.
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Add Spices: Stir in 4 tablespoons of Hungarian paprika, 4 teaspoons of dried dill, and 2 teaspoons of ground black pepper. Cook for another minute, allowing the spices to release their aromatic flavors and coat the onions.
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Incorporate Flour: Whisk in 2/3 cup of all-purpose flour until the mixture is smooth and begins to form a roux. Continue cooking for 2-3 minutes to cook out the raw flour taste, stirring constantly to avoid lumps.
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Add Liquids and Mushrooms: Gradually whisk in 1 2/3 cups of milk and 2 2/3 cups of water, ensuring there are no lumps. Add 4 cups of sliced fresh mushrooms and increase the heat to bring the soup to a near boil.
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Simmer: Once the soup reaches a near boil, reduce the heat to low. Let it simmer gently for 30 minutes, stirring occasionally. This allows the mushrooms to become tender and the flavors to meld beautifully.
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Final Touches: Remove the saucepan from the heat. Stir in 2 tablespoons of soy sauce, 2 tablespoons of lemon juice, and 2 cups of sour cream. Mix well until the sour cream is fully incorporated and the soup is creamy. Sprinkle in 1/2 cup of freshly chopped parsley and stir to combine.
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Serve: Ladle the soup into bowls and serve warm. This soup pairs wonderfully with crusty bread or can be enjoyed as a hearty topping for rice, pasta, or even meat dishes.
Enjoy this simple yet exquisite Hungarian Mushroom Soup, a true comfort food that’s sure to bring warmth and satisfaction to your table. 🍲✨
