Creamy Hungarian Mushroom Soup That's Comfort in a Bowl

Indulge in the rich, comforting flavors of Creamy Hungarian Mushroom Soup, perfect for cozy nights.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 bowls

Course: Soups

Cuisine: Hungarian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Butter Substitute with plant-based butter for a vegan version.
1 cup Chopped Onions Yellow or white onions can be used interchangeably.
1 pound Fresh Mushrooms Mix white button, cremini, or wild mushrooms for added depth.
2 teaspoons Dried Dill Weed Fresh dill can be substituted but increase the quantity.
1 tablespoon Hungarian Paprika Smoked paprika can be used for a unique flavor.
1 tablespoon Soy Sauce or Liquid Aminos Coconut aminos for a soy-free option.
2 cups Chicken or Vegetable Broth Vegetable broth is ideal for vegan diets.

For Creaminess and Thickening

1 cup Milk Substitute with almond milk or coconut milk for a dairy-free version.
3 tablespoons All-Purpose Flour Use gluten-free flour for a gluten-free option.
Fresh Ground Pepper Enhance seasoning to taste.

For Brightness and Garnish

2 teaspoons Lemon Juice Increase for a stronger citrus punch.
½ cup Sour Cream or Greek Yogurt Plant-based yogurt can be used for a dairy-free version.
2 tablespoons Fresh Parsley Chopped, for garnish.

Equipment

large pot

Method

Step-by-Step Instructions

Sauté Onions & Mushrooms: Melt 2 tablespoons of butter in a large pot over medium heat. Add 1 chopped onion and sauté for about 5 minutes until translucent. Mix in 1 pound of sliced fresh mushrooms and continue to sauté for an additional 5 minutes until softened and slightly browned.
Add Seasonings: Stir in 2 teaspoons of dried dill weed, 1 tablespoon of Hungarian paprika, and 1 tablespoon of soy sauce or liquid aminos. Pour in 2 cups of chicken or vegetable broth, stirring well. Cover, and let simmer for 15 minutes.
Thicken the Soup: In a separate bowl, whisk together 1 cup of milk and 3 tablespoons of all-purpose flour until smooth. Gradually stir this into the soup and let it simmer for another 15 minutes.
Final Touches: Stir in fresh ground pepper to taste and 2 teaspoons of lemon juice, along with ½ cup of sour cream. Heat gently over low for 5 minutes.
Serve: Ladle into bowls and garnish with 2 tablespoons of fresh chopped parsley. Serve hot with warm, crusty bread for dipping.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 25gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Keep the soup at a low simmer after adding dairy; boiling can cause curdling. Experiment with different mushrooms for unique flavors.

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