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Hungarian Mushroom Soup 1

Hungarian Mushroom Soup

This rich, earthy Hungarian Mushroom Soup combines the umami depth of fresh mushrooms with the distinctive warmth of paprika to create a creamy, soul-satisfying meal that's perfect for cold weather meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine European, Hungarian
Servings 4 servings
Calories 210 kcal

Equipment

  • Large Heavy-Bottomed Pot

Ingredients
  

  • 1 pound fresh mushrooms cremini or button, sliced (450g)
  • 2 large onions diced
  • 2 tablespoons butter or olive oil for a lighter version
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon paprika Hungarian sweet paprika preferred
  • 1 tablespoon soy sauce or tamari for gluten-free option
  • 2 cups veggie broth homemade intensifies the flavor profile
  • 1 cup milk plant-based alternatives work beautifully
  • 3 tablespoons all-purpose flour or arrowroot powder for gluten-free
  • 1 teaspoon salt adjust to taste
  • 2 teaspoons lemon juice freshly squeezed
  • 1/4 cup sour cream Greek yogurt makes a tangy, protein-rich alternative
  • 2 tablespoons fresh parsley chopped
  • freshly ground black pepper to taste

Instructions
 

  • Heat the butter in a large, heavy-bottomed pot over medium heat until it begins to foam slightly. Add the diced onions and sauté for 5-7 minutes until they become translucent and start to caramelize around the edges.
  • Increase the heat to medium-high and add the sliced mushrooms to the pot. Cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
  • Sprinkle the paprika over the mushroom-onion mixture, stirring constantly for 30 seconds to prevent burning. Add the dill, soy sauce, and black pepper, then continue cooking for another minute until fragrant.
  • Sprinkle the flour over the mushroom mixture and stir continuously for about 2 minutes to cook off the raw flour taste. Pour in the veggie broth gradually while stirring to prevent lumps from forming. Bring the mixture to a gentle simmer.
  • Reduce heat to low and add the milk, stirring to incorporate. Allow the soup to simmer gently for 10-15 minutes until it thickens slightly, but be careful not to boil once the milk is added. Stir in the lemon juice and adjust seasoning with salt and pepper to taste.
  • Remove the pot from heat and stir in the sour cream until fully incorporated. Garnish with fresh parsley before serving.

Notes

This soup keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight.
For freezing, store the base soup without dairy components for up to 3 months. When reheating, thaw completely, then warm gently on the stovetop before stirring in fresh sour cream and herbs.
For a healthier version, replace butter with olive oil, substitute sour cream with Greek yogurt, and use plant-based milk.

Nutrition

Calories: 210kcalCarbohydrates: 18gProtein: 6gFat: 13gSaturated Fat: 7gSodium: 680mgPotassium: 490mgFiber: 3gSugar: 7gCalcium: 12mgIron: 8mg
Keyword Mushroom Soup, Hungarian Soup, Creamy Soup, Vegetarian Soup
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