Hungarian Mushroom Soup is a rustic, comforting dish using paprika, soy sauce, and sour cream for an earthy, simple mushroom soup recipe you’ll love!
INGREDIENTS
- 2 tablespoons butter
- 1 small white onion finely chopped
- 1 pound mushrooms about two 8 ounce packages of sliced mushrooms, such as shiitake, white button, mixed mushrooms, etc., or canned mushrooms equal to 18 ounces
- 3 tablespoons plain flour
- 2 ½ teaspoons Hungarian sweet paprika or standard paprika
- ½ cup white wine
- 1 ¼ cups vegetable stock
- 3 tablespoons light soy sauce
- 1 cup 2% milk
- 3 tablespoons sour cream
- 3 teaspoons dried dill
- Juice of half a lemon
- Salt and pepper to taste
- 1 ½ tablespoons chopped parsley
- Extra sour cream for topping
INSTRUCTIONS
- Melt 2 tablespoons butter in a large pan and fry 1 finely chopped small white onion until soft. Add 1 pound sliced mushrooms or canned mushrooms and stir fry for another 2 minutes.When the mushrooms soften, sprinkle with 3 tablespoons flour and 2 ½ teaspoons paprika. Mix well until fully combined.
- Add ½ cup white wine. Scrape up any browned bits from the bottom of the pan and stir.Once the wine reduces by half, gradually add 1 ¼ cups vegetable stock, 1 cup 2% milk, and 3 tablespoons light soy sauce. Continue to stir until the soup starts to boil and thicken.
- Once the soup boils and thickens, take it off the heat and allow it to cool slightly. Add 3 tablespoons sour cream and stir in well. Add 3 teaspoons dried dill and juice from ½ a lemon. Season to taste with salt and pepper, add extra dollops of sour cream and about 1 ½ tablespoons chopped parsley, and enjoy!
- NOTES
- IMPORTANT NOTE: adding the sour cream while still on the heat will cause it to curdle!
- Hungarian mushroom soup can be frozen. Allow to fully cool before transferring to an airtight container.Freeze for up to 3 months and defrost thoroughly before reheating. Reheat in a pan and ensure the soup is piping hot throughout before serving.
- It is not essential to use Hungarian paprika. Standard paprika will work fine. However, the use of authentic Hungarian paprika, which has a deep red color and sweeter flavor, would undoubtedly produce a richer, sweeter soup.
- Freshly made soup will also keep in the fridge, in a sealed container, for 2 days.
- NUTRITION
- Serving: 360gCalories: 192kcalCarbohydrates: 16gProtein: 8gFat: 9gSaturated Fat: 5gCholesterol: 24mgSodium: 1144mgPotassium: 585mgFiber: 2gSugar: 8gVitamin A: 1234IUVitamin C: 6mgCalcium: 110mgIron: 2mg
