Description
A comforting and creamy Hungarian mushroom soup that’s perfect for family dinners or a cozy night in.
Ingredients
- 4 tablespoons salted butter
- 1 ½ cups white onions, chopped
- 1 lb. mushrooms, sliced (crimini, button, etc.)
- 2 teaspoons dried dill weed
- 1 teaspoon dried thyme (optional)
- 1 teaspoon dried mushroom powder (optional)
- 1 tablespoon sweet paprika
- 1 tablespoon lemon juice (freshly squeezed)
- 2 cloves garlic, grated
- 2 ½ cups low-sodium chicken stock (or vegetable for a vegetarian option)
- 2 tablespoons soy sauce (low sodium)
- 3 tablespoons all-purpose flour
- 1 cup half-and-half (or whole milk)
- ⅓ cup crème fraîche (or room-temperature sour cream)
- 3 tablespoons chopped parsley
Instructions
- Sauté the onions and mushrooms in a Dutch oven with melted butter over medium heat for about 5 minutes.
- Add the dill, thyme, and paprika, continuing to sauté for an additional 7-10 minutes until tender.
- Sprinkle grated garlic and mushroom powder in the last 30 seconds.
- Whisk together chicken stock, soy sauce, and lemon juice, scraping the bottom for flavor, then let it simmer for 5 minutes.
- Combine flour and milk in a bowl until smooth, then pour into the soup, stirring constantly for 8-10 minutes until thickened.
- Remove from heat and slowly stir in crème fraîche. Serve hot, garnished with parsley.
Notes
For added creativity, mix in fresh spinach or kale. For a twist, consider adding sherry or cheese on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian