Velvety Hungarian Mushroom Soup
This rich and creamy, Hungarian Mushroom Soup is loaded with flavors ranging from Hungarian sweet paprika to dill weed and a splash of lemon. Most of which comes from the Hungarian paprika that is used. In addition to the paprika, it’s seasoned with lots of onions, sour cream, and milk for a creamy texture. This soup is perfect for cold winter nights.
Servings: 8 People
Calories: 264kcal
Equipment
- 5 Quart Dutch Oven
Ingredients
- 1 Stick Unsalted Butter
- 1 Large Onion (chopped)
- 2 lbs Mushrooms (fresh)(sliced)
- 4 cups Chicken Broth
- 2 tbsp Soy Sauce
- 1 ½ tbsp Hungarian Paprika
- 2 tsp Dill Weed
- 2 cups Milk
- 6 tbsp Flour
- 1 cup Sour Cream
- ¼ cup Parsley Fresh
- 1 tbsp Lemon Juice
- Salt and Black Ground Pepper (to taste)
Instructions
- Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes.
- Add the mushrooms and sauté for 5 more minutes.
- Stir in chicken broth, soy sauce, paprika, and dill weed; reduce heat to low, cover, and simmer for 15 minutes.
- Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer on low until heated through about 5 more minutes, stirring occasionally.
- Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 minutes. Do not let it boil.
- Serve immediately.
Nutrition
Calories: 264kcal | Carbohydrates: 16g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 730mg | Potassium: 593mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1440IU | Vitamin C: 8mg | Calcium: 136mg | Iron: 2mg