Hungarian Mushroom Soup

This Hungarian Mushroom Soup is a creamy, warm and satisfying meal. It's a delicious bowl of comfort with incredible earthy flavor. An easy to make soup you'll love on chilly days.

Prep Time15

Cook Time35

Servings: servings

Calories: 169kcal

Author: Stephanie Wilson

Ingredients

4 tablespoons unsalted butter
2 cups onions chopped
2 garlic cloves minced
1 pound mushrooms sliced
2 cups vegetable broth or chicken broth
1 tablespoon soy sauce
1 tablespoon paprika sweet Hungarian style
2 teaspoons dried dill
1 cup milk
3 tablespoons all-purpose flour
¼ cup sour cream or plain yogurt
3 tablespoons fresh parsley chopped
2 teaspoons lemon juice
1 teaspoon salt
black pepper to taste

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Instructions

Melt butter or olive oil in a large pot over medium heat. Add onions and mushrooms; sauté until softened, about 10 minutes. Stir in garlic and cook 1 minute more.
Stir in broth, soy sauce, paprika, and dill; 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 for 15 more minutes, stirring occasionally.
Add sour cream (or yogurt), fresh parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through.

Notes

Storing the Soup

This soup will keep refrigerated for up to five days in a covered container. Gently reheat on the stovetop or in the microwave.

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