Hungarian Mushroom Soup
A classic Hungarian soup with a creamy, rich flavor that's a family favorite.
Ingredients
- 4 tbsp butter
- 1 large yellow onion, diced
- 16 oz sliced mushrooms
- 2 tsp dried dill
- 1 tsp dried thyme
- 1 tbsp sweet paprika
- ½ tsp garlic powder optional
- 1 lemon, juiced
- 2 cloves garlic, minced
- 32 oz low sodium chicken broth
- 2 tbsp low sodium soy sauce
- 3 tbsp flour
- 1 cup half & half (or whole milk)
- ½ cup sour cream, room temperature
- salt & pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Set out sour cream to allow it to come to room temperature.
- In a large saucepan over medium heat, sauté the chopped onion and sliced mushrooms in butter until the mushrooms and onion are soft, about 5-8 minutes.
- Add dill, thyme, garlic powder and paprika to the pot. Continue to cook over medium heat for an additional 5-7 minutes, stirring the mixture often.
- Add the minced garlic and cook until the garlic is fragrant, about 30 seconds.
- Slowly add the chicken broth to the pot and scrape up the browned bits in the bottom of the pan.
- Add the soy sauce and lemon juice.
- Increase heat and bring the soup to a simmer. Simmer for 5 minutes.
- While the soup is simmering on the stovetop, stir together the half and half with the flour in a small bowl. Whisk until smooth and all the lumps are gone.
- Add the flour mixture to the pot of soup. Cook the soup for another 5-10 minutes or until the soup thickens, stirring occasionally.
- Add sour cream to a small bowl and spoon in about a ½ cup of the soup. Whisk it together until creamy.
- Remove soup from the heat. Add the sour cream mixture to the pot as you stir the soup. Continue to stir until combined and soup is creamy and smooth.
- Season with salt and pepper to taste.
- Serve immediately. Top each bowl with a generous sprinkle of freshly chopped parsley.