Creamy Hungarian Mushroom Soup

Ingredients

2 tablespoons (40 g) unsalted butter

1 large onion, diced

1 ½ lb (650 g) mushrooms

3-4 garlic cloves, crushed

2 tablespoons Hungarian paprika

1 tablespoon dried dill

1 tablespoon tamari soy sauce

2 cups (500 ml) vegetable stock

1 cup (250 ml) milk

2 tablespoons plain flour

1 tablespoon lemon juice

½ cup (100 ml) sour cream

Salt and freshly ground black pepper to taste

Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent.

Add the sliced mushrooms to the pot and cook for about 5-10 minutes, or until they release their moisture and start to brown.

Stir in the crushed garlic, Hungarian paprika, dried dill, and tamari soy sauce. Cook for another 2 minutes, stirring occasionally.

Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.

In a separate bowl, whisk together the milk and plain flour until smooth and lump-free.

Slowly pour the milk and flour mixture into the simmering soup, stirring constantly to combine. Cook for another 5-10 minutes until the soup thickens slightly.

Remove the pot from the heat and stir in 1 tablespoon of lemon juice.

In a small bowl, mix together the sour cream with a few spoonfuls of the hot soup to temper the cream. This will prevent it from curdling when added to the soup. You can skip this step if the sour cream is at room temperature.

Gradually stir the tempered sour cream mixture back into the soup, combining well.

Season the soup with salt and freshly ground black pepper to taste.

Serve hot, garnished with additional dill or a dollop of sour cream if you like.

Nutrition Information:

Yield: 4 Serving Size: 1

Amount Per Serving:

Frequently Asked Questions:

Can I use different types of mushrooms for this soup?

Yes, you can use a variety of mushrooms or a mix of your favorites to add depth of flavor.

Is Hungarian paprika necessary, or can I use regular paprika?

Hungarian paprika adds a unique flavor, but regular paprika can be used as a substitute if needed.

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance and reheat it when ready to serve.

The flavors often develop even more over time.

Is tamari soy sauce necessary, or can I use regular soy sauce?

Tamari adds a slightly different flavor, but you can use regular soy sauce if tamari is not available.

What can I substitute for sour cream if I don’t have it?

Greek yogurt or plain yogurt can be used as a substitute for sour cream.

Can I freeze this soup?

While you can freeze the soup, the texture of the mushrooms and dairy may change slightly upon thawing.

Is it necessary to sauté the mushrooms before adding them to the soup?

Sautéing the mushrooms enhances their flavor by allowing them to release moisture and brown slightly. It’s recommended but not mandatory.

Can I use a different type of stock?

Vegetable stock is used in this recipe, but you can use chicken or beef stock based on your preference.

What can I serve with this soup for a complete meal?

Crusty bread, garlic bread, or a simple side salad make excellent accompaniments to this creamy soup.

How long can I store leftovers in the refrigerator?

Leftovers can be refrigerated for 3-4 days.

Reheat gently on the stovetop, adding a little extra liquid if needed.