A creamy Hungarian Mushroom Soup made with fresh mushrooms, aromatic dill, and sweet Hungarian paprika. This is one of our favorite mushroom soups and one every mushroom lover should try. The unique flavors in this soup blend together like a fine-tuned instrument.
HOW TO MAKE HUNGARIAN MUSHROOM SOUP
First, melt the butter in a Dutch Oven or soup pot over medium heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are browned. Then reduce the heat to low and add the dill and paprika, cooking for 1 minute while stirring constantly. Sprinkle the flour over the vegetable mixture and continue cooking for 2 minutes while stirring.
Slowly stir in the vegetable broth and soy sauce. Simmer gently for about 15 minutes or until thickened. Remove from the heat and whisk in the milk, sour cream, and lemon juice. Season with kosher salt and fresh ground black pepper to taste. Serve promptly garnished with chopped fresh parsley and a dollop of sour cream in each bowl.
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